Black Bean And Sweet Potato Quesadillas Recipes

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SPIRALIZED SWEET POTATO & BLACK BEAN QUESADILLAS



Spiralized Sweet Potato & Black Bean Quesadillas image

These hearty quesadillas are filled with spicy sweet potatoes, black beans and melted cheese. Serve them with creamy avocado dip to really take them over the top, so don't skip it! These are a great appetizer or busy weeknight dinner. Recipe yields 4 quesadillas (each made from 1 tortilla folded in half, for a visual).

Provided by Cookie and Kate

Categories     Entree

Time 25m

Number Of Ingredients 13

1 cup mild salsa verde, either homemade or store-bought
1 large ripe avocado, pitted and sliced into a few big pieces
Big handful of fresh cilantro (some stems are ok)
½ lime, juiced (about 1 tablespoon lime juice)
1 medium-to-large sweet potato (about 12 ounces), peeled
1 to 2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt
4 whole grain tortillas (about 8" in diameter)
3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
1 cup cooked black beans (from one 15-ounce can), rinsed and drained
2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing

Steps:

  • Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary. Scoop it into a bowl for dipping.
  • Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).
  • Slice your sweet potatoes into 1/4″ cubes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
  • Make the quesadillas, one or two at a time: Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about 1/3 cup shredded cheese. Cover the cheese with 1/4th of the cooked sweet potatoes and 1/4 cup beans. Sprinkle about 1/3 cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.
  • Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy. Transfer it to a cutting board. Repeat with remaining quesadillas.
  • Slice each quesadilla into three even wedges using a sharp pizza cutter or chef's knife. Serve immediately, with avocado salsa verde on the side.

Nutrition Facts : Calories 529 calories, Sugar 6.6 g, Sodium 1241.8 mg, Fat 31.8 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 46.1 g, Fiber 14.9 g, Protein 21.2 g, Cholesterol 45 mg

SWEET POTATO BLACK BEAN QUESADILLAS



Sweet Potato Black Bean Quesadillas image

Sweet potato black bean quesadillas are a healthy, fast, vegetarian recipe made with whole wheat tortillas, cinnamon, and cheddar cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 15

3 small sweet potatoes ((about 6 ounces) peeling is optional)
1 tablespoon chili powder
1 tablespoon cinnamon
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt (divided)
1/2 teaspoon ground chipotle chili pepper
2 teaspoons extra virgin olive oil
1 medium yellow onion (diced)
1 large green bell pepper (cored and diced)
2 cloves minced garlic
1 can reduced sodium black beans ((15 ounces) rinsed and drained)
6 medium-sized 100% whole wheat flour tortillas
1 1/4 cups freshly grated sharp shredded cheddar cheese
Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro)

Steps:

  • Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
  • Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
  • Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
  • Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
  • Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
  • Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

Nutrition Facts : ServingSize 1 quesadilla without extra toppings, Calories 486 kcal, Carbohydrate 53 g, Protein 22 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 52 mg, Fiber 12 g, Sugar 6 g, UnsaturatedFat 7 g

SPICY BLACK BEAN AND SWEET POTATO CHILI



Spicy Black Bean and Sweet Potato Chili image

This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

  • In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
  • Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
  • Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
  • Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

SWEET POTATO & BEAN QUESADILLAS



Sweet Potato & Bean Quesadillas image

Sweet potatoes and black beans roll up together for a quesadilla that's easy, fast, fun and delicious. -Brittany Hubbard, St. Paul, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

2 medium sweet potatoes
4 whole wheat tortillas (8 inches)
3/4 cup canned black beans, rinsed and drained
1/2 cup shredded pepper jack cheese
3/4 cup salsa

Steps:

  • Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 306 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 6g fiber), Protein 11g protein.

SWEET POTATO-BLACK BEAN QUESADILLAS



Sweet Potato-Black Bean Quesadillas image

A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?

Provided by Jonathan Charbz

Categories     Quesadillas

Time 50m

Yield 4

Number Of Ingredients 15

5 cups 1/2-inch cubed, peeled sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and freshly cracked black pepper to taste
4 (12 inch) flour tortillas
2 cups shredded old Cheddar cheese
1 (19 ounce) can black beans, rinsed and drained
½ cup salsa
2 cups shredded Monterey Jack cheese
¼ cup sour cream, for topping
¼ cup chopped fresh cilantro for garnish

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
  • Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
  • Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
  • Heat a large skillet over medium heat.
  • Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
  • Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

Nutrition Facts : Calories 1179.4 calories, Carbohydrate 121.5 g, Cholesterol 115.9 mg, Fat 55.5 g, Fiber 19.1 g, Protein 49.7 g, SaturatedFat 27.9 g, Sodium 2218.6 mg, Sugar 11.2 g

SWEET POTATO AND BLACK BEAN QUESADILLAS



Sweet Potato and Black Bean Quesadillas image

Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!

Provided by WKernan

Categories     Mexican

Time 1h10m

Yield 4 quesadillas, 4 serving(s)

Number Of Ingredients 11

2 large sweet potatoes, peeled and sliced into chunks
4 large flour tortillas
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (or to preference)
2/3 cup black beans, rinsed
1/2 lime (juiced)
1/4 teaspoon salt and black pepper, to taste
1/4 cup raw cashews
1/4 cup nutritional yeast with 1 t water

Steps:

  • Preheat oven to 425.
  • Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
  • When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
  • Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling.
  • Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
  • Serve with any additional toppings and sides (suggestions in ingredients). Enjoy! Guac, salsa, lettuce, tomatoes, jalapeños.

Nutrition Facts : Calories 505.7, Fat 13.3, SaturatedFat 3, Sodium 764.4, Carbohydrate 82.8, Fiber 8.8, Sugar 5.6, Protein 14.6

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