Sweet Potato + Black Beans Quesadillas
I prepared this dish over the weekend and my followers went bananas! As promised here’s the recipe below, this was SUPER easy to make. It’s creamy, filling and satisfying, it a great dish for guests, the family or even for one person to devour alone.
Vegan + Dairy Free
Gluten Free
Nutritional + Wholesome Ingredients
100% Plant-Based
Allow me to first mention all the great benefits, filled with nutrients and antioxidants. Sweet potatoes are rich in vitamin A, vitamin C, potassium, and vitamin E. Black beans are packed with protein, fiber, iron, folate, phosphorus, thiamin, and riboflavin. Cashews + Avocados provide healthy fats, protein, and a creamy consistency for the filling. Nutritional yeast. Nutritional yeast adds a “cheesy” flavor and is packed with B vitamins. with nutrients and antioxidants.
After going plant-based in 2019, I made it my business to make the plant-based version, without meat and all it took was removing the meat to master it with the same great test.
The secret is all in the spices and seasoning. Enjoy this recipe from The Aybar Kitchen.
INGREDIENTS
Quesadillas:
6 Whole Wheat Tortillas (white, or gluten-free optional)
1 Tbsp EVOO (Extra Virgin Olive Oil)
1 Small Onion diced
1 Tbsp Minced Garlic
1 can black beans, drained and rinsed
1/2 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
“Cheesy” Sweet Potato Filling:
2 large sweet potatoes, cubed (~3 heaping cups)
1/2 cup cashews
1/4 cup nutritional yeast
2 tbsp almond milk
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
For Serving:
Salsa
Avocado
Don’t forget the Secret Ingredient: Add Love!
RECIPE
Prep Sweet Potatoes: Boil cubed sweet potatoes for 15-20 minutes or until tender and cooked through. After, drain water.
Prep Cashews: Bring several cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 15-20 minutes. After, drain water.
Prepare “Cheesy” Sweet Potato filling: Add Sweet Potatoes, Cashews, Nutritional Yeast, Almond Milk, Lemon Juice, Salt + Pepper to a blender. Blend on high-speed until smooth and creamy.
On a medium-low skillet, add EVOO, Diced Onion, & Minced Garlic. Sauté for 5 minutes, then add Black Beans, Chili Powder, Chipotle Powder, Ground Cumin, Smoked Paprika, Salt + Pepper. Sauté for 5 minutes.
Spread “cheesy” sweet potato filling across half a tortilla, add several spoonfuls of the black bean and corn mixture on top. Fold tortilla in half.
Cook quesadillas: On a separate skillet bring heat to medium temperature. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown. Gently flip to cook the other side for an additional 1-2 minutes. Remove and slice into triangles.
Serve quesadillas and enjoy with salsa, Avocado (add some lime + salt)or enjoy alone.
