Sweet Potato Black Bean Quesadillas

What a week this has been! My hubby was traveling this week and he must have taken my desire to cook along with him.

I’ve fiddled around in the kitchen the last couple days, but I haven’t created anything worth writing home about.

When I did muster up the energy to cook, I landed on some of my favorites: creamy butternut squash soup, cilantro lime rice, energy balls, and a new sweet potato breakfast casserole I found from my favorite blogger.

Well, he’s home now (wahoo!!) and that means I can cook again!! Lol. I decided to make one of our first vegan recipes. (We literally ate this every week for the first several months after we went vegan!)

One of my best friends shared this recipe with me. She brought these quesadillas to our house when our daughter was born and we quickly fell in love!

These quesadillas are so hearty and flavorful that I have never missed the meat or cheese. Plus, it feels incredible knowing you can eat a delicious dinner while giving your body the nutrition it needs. Sweet potatoes, spinach, black beans…….ahhhhhh…….definitely a win!

Sweet Potato Black Bean Quesadillas          Serves 8-10**

Total Time – 1hr, 5min (prep – 20min; cook – 45 min)

  • 2 – 2 1/2 C water
  • 1 cup uncooked brown rice
  • 2 large sweet potatoes, cubed
  • 2 C salsa (my favorites are garlic lime or black bean and corn)
  • 2 C spinach
  • 1 (15oz) can black beans, drained and rinsed
  • 1 (15oz) can refried beans (i try to get reduced fat, vegetarian when available)
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 16 whole wheat tortillas (corn tortillas for gluten-free option)
  • optional: guacamole, hot sauce, salsa, sour cream, cheese
  1. Preheat oven to 375º F. Bring water to a boil and add rice. Simmer on low heat for 45 minutes or until rice is cooked.
  2. Meanwhile, cut sweet potatoes and bake in a 9×13 glass baking dish for 45 minutes.
  3. Mash together the sweet potatoes, cooked rice, salsa, and spinach. (I like to use a pastry blender or a potato masher.) Stir in black beans, refried beans, and spices.
  4. Make quesadillas and cook in frying pan over medium heat until golden brown. Add your favorite toppings and enjoy!

**Honestly, I have no idea exactly how many servings this recipe makes. Its a LOT of food! The filling stores great in the fridge and freezer. We love to keep it on hand for a quick lunch or dinner. I have also heard you can pre-make the quesadillas and store in the freezer.


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