Whip up these easy and healthy Sweet Potato and Spiced Black Bean Quesadillas in less than 30-minutes! They’re packed with protein, fiber and veggies and are super satisfying, making them the perfect healthy dinner!
Friends, I have a confession. I’ve eaten these quesadillas three times in the past week, and there’s no sign of me slowing down.
That’s because my latest obsession has been quick and easy dinners when I’m seriously just not in the mood to spend more than, like, 20-minutes cooking.
Now let’s be real, these aren’t authentic quesadillas by any means, but they’re definitely tasty and are reminiscent of the real thing, which is perfect for when the craving strikes!
What makes these vegan quesadillas healthy?
As a Dietitian, I’m always looking for meals that not only taste delicious, but that are healthy and balanced, too, and these quesadillas definitely check those boxes.
They’re packed with protein from the black beans and fiber from the sweet potato and whole wheat wrap, meaning they’ll keep you full for longer than 30 minutes. And just like my 30-Minute Spiced Chickpea Stew, they’re packed with veggies meaning tons of micronutrients!
These Sweet Potato and Black Bean Quesadillas Come Together in a Few Easy Steps!
- Start by cooking your sweet potato, either by piercing it with a fork a few times and microwaving for 12 minutes (or until fork tender), or placing on a sheet pan and baking in the oven at 400F for ~40 minutes. Make a cut lenghtwise into your sweet potato once it’s finished cooking, then mash the inside flesh.
- Next, make your 10-Minute Easy Spiced Black Beans.
- Once the sweet potato and black beans are finished cooking, place the tortillas on a flat surface and layer the ingredients, starting with 1/4 of the mashed sweet potato, then 1/2 cup of black beans, 1/4 of the diced bell peppers and red onion, and 1/4 cup of the vegan cheese (if using) per tortilla. Fold the tortillas over to enclose the ingredients.
- Place a large pan on the stove over medium heat. Add the olive oil and spread evenly over the pan. Place the quesadillas on the pan, cover, and cook for 8-10 minutes, flipping halfway between or until golden brown on each side.
- Slice the quesadillas into triangles and serve with your choice of salsa, fresh cilantro, mashed avocado or sour cream. Serve and enjoy!
What Can You Eat These With?
I’m not gonna lie, these quesadillas are healthy and filling enough to eat on their own, but they also pair beautifully with my Actually Tasty Chickpea Salad with Tahini Ranch or my 20-Minute Easy Kale Salad!
If you’re on an easy dinner recipe kick like I am, try my Actually Tasty 20-Minute Kale Tofu Salad, 20-Minute Barbecue Chickpea Salad or 30-Minute Teriyaki Tofu Stir Fry.
Ingredients You’ll Need
Luckily these healthy quesadillas come together with just a few simple ingredients!
Whole Wheat Tortillas: Duh! I used a whole wheat tortilla here because I honestly can’t taste the difference between them and white tortillas. Plus, the whole wheat ones have more fiber, meaning longer staying power for keeping us feeling full and better gut health. A win-win!
10-Minute Spiced Black Beans: For even more protein and fiber! These seriously only take 10 minutes to make and add so much flavor to the quesadillas, but if you want true ease and can’t even be bothered to make the black beans, using black beans straight from the can is totally fine!
Sweet Potato: We use steamed sweet potatoes since they provide a little extra fiber, color and a subtle sweetness to the quesadillas! They also make a sticky base for the rest of the ingredients to stick to the tortilla so they don’t come flying out when we flip it.
Vegan Cheese: Did you know that not all traditional quesadillas use cheese?! I had no idea! With that being said, I think a little vegan cheese makes pretty much everything better, so I use some in these quesadillas. If you don’t like vegan cheese and are fine using regular, you can totally use that instead.
Bell peppers and Red Onion: For extra micronutrients and crunch! You could also add other veggies like corn, mushrooms or whatever your heart desires.
Storing leftovers
These quesadillas are way way way better fresh, but if necessary, you can refrigerate the leftovers in an airtight container for up to 2-3 days!
More Sweet Potato Recipes
Actually Tasty and Healthy Black Bean, Corn & Sweet Potato Salad
Healthy Stuffed Baked Sweet Potato with Black Beans
30-Minute Sweet Potato and Kale Soup with Lentils
Carrot, Sweet Potato and Ginger Soup
Warm Winter Vegan Salad with Maple Dijon Dressing
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pintetrest so you never miss a new recipe or blog post.
Easy and Healthy Sweet Potato and Spiced Black Bean Quesadillas (30-Minutes!)
Ingredients
- 1 tbsp olive oil
- 1 batch of 10 minute spiced black beans
- Sweet potato steamed
- 1 Bell pepper diced
- 1 cup vegan cheese shreds
- 1/4 red onion
- 4 whole wheat wraps
Instructions
Cook the Sweet Potato and Spiced Black Beans
- Start by cooking your sweet potato, either by piercing it with a fork a few times and microwaving for 12 minutes (or until fork tender), or placing on a sheet pan and baking in the oven at 400F for 40 minutes (or until fork tender). Make a cut lenghtwise into your sweet potato once it's finished cooking, then mash the inside flesh.Sweet potato
- Next, make your 10-Minute Easy Spiced Black Beans.1 batch of 10 minute spiced black beans
Assemble the Quesadillas
- Once the sweet potato and black beans are finished cooking, place the tortillas on a flat surface and layer the ingredients, starting with the 1/4 of the mashed sweet potato, then 1/2 cup of black beans, 1/4 of the bell peppers and red onion, and 1/4 cup of the vegan cheese (if using) per tortilla. Fold the tortilla over to enclose the ingredients.1 batch of 10 minute spiced black beans, Sweet potato, 1 Bell pepper, 1/4 red onion, 4 whole wheat wraps, 1 cup vegan cheese shreds
- Place a large pan on the stove over medium heat. Add the olive oil and spread evenly over the pan. Place the quesadillas on the pan, cover, and cook for 8-10 minutes, flipping halfway between or until golden brown on each side. Depending on how large your pan is, you may only be able to cook two quesadillas at a time.1 tbsp olive oil
- Slice the quesadilla into triangles and serve with your choice of salsa, fresh cilantro, mashed avocado or sour cream. Serve and enjoy!
Did you try this recipe? Make sure to leave a review, take a photo and tag me on Instagram at @tastingtothrive_rd so I can see!
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