Sweet Potato Black Bean Quesadillas

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Yield: ~4 quesadillas


For the Sweet Potatoes

  • 2 large sweet potatoes
  • 1 small red onion
  • 2 tablespoons EVOO
  • 1 tablespoon minced garlic
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • salt and pepper

For the Quinoa & Black Beans

Additional Ingredients Needed


For the Sweet Potatoes

  1. First, preheat oven to 400ºF, then line a baking sheet with tin foil.
  2. Prep sweet potatoes by washing and patting dry. Then, chop into bite size pieces. Mince onion. Spread vegetables onto baking sheet and drizzle with EVOO.
  3. Then, sprinkle on garlic, chili powder, paprika, and salt and pepper and toss with your hands.
  4. Bake at 400ºF for 25-30 minutes, or until the sweet potatoes have reached desired texture.

For the Quinoa and Black Beans

  1. Place quinoa, vegetable broth, and diced jalapeño in a medium size pot. Then, bring to a boil. Cover and turn down to low. Let simmer for about 15 minutes or until all the liquid has absorbed.
  2. Add in black beans and salsa and mix.

For Quesadillas

  1. First, spread on some Cilantro Lime Avocado Spread. Then, place ~ 1/3 cup of vegetables and ~1/3 cup quinoa/black bean mixture on top of a tortilla shell. Then, place another tortilla on top of that.
  2. Heat a large sauce pan to medium heat and spray with coconut oil spray. Cook both sides for 1-2 minutes or until they begin to brown. Serve with more Cilantro Lime Avocado Spread and a sprinkle of paprika.


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