Sweet Potato Black Bean Quesadillas (Vegan, Gluten-Free, Dairy-Free)

Sweet Potato Black Bean Quesadillas (Vegan, Gluten-Free, Dairy-Free)

Sweet Potato Black Bean Quesadillas
(Vegan, Gluten-Free, Dairy-Free)

What You Need:

Caramelized Onions
1 Tablespoon oil
1 medium sweet onion, thinly sliced
Salt & pepper

Filling

4 small sweet potatoes, peeled and cut into 1-inch cubes
1 ½ teaspoons chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cinnamon
Salt & pepper
½ cup black beans
Oil or cooking spray
4 gluten-free tortillas
16 leaves baby spinach
¼ cup Sharp & Tangy Cashew Cheesy Sauce

Toppings

Sharp & Tangy Cashew Cheesy Sauce
Guacamole
Pico de gallo
Vegan sour cream
Lime wedges

Directions:

Heat 1 Tbsp oil in a large nonstick skillet over medium-low heat. Once oil is warm, add onion slices and a pinch of salt and pepper. Stir to combine. Cook onions, stirring often, for 25 to 30 minutes until onions are soft and caramelized. Set aside. Carefully wipe out the skillet and set aside for later use.

While onions are caramelizing, place sweet potato cubes into a large pot. Cover with water and bring to a boil over high heat. Reduce heat and simmer for 9-11 minutes until sweet potatoes are tender and can be pierced easily with a fork. Remove from heat, drain, and return potatoes to pot. Mash potatoes with a potato masher or fork until smooth. Mix in chili powder, smoked paprika, cumin, and garlic powder. Season with sea salt and pepper, to taste. Add black beans and mash until beans are lightly smashed. 

Heat a large nonstick skillet used previously over medium heat. Lightly coat with oil or cooking spray. Add tortilla to skillet. Top half of the tortilla with ½ cup sweet potato black bean mixture, 4 leaves baby spinach, ¼ of caramelized onions, and 1 Tablespoon Sharp & Tangy Cashew Cheesy Sauce. Fold tortilla in half. Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with remaining tortillas, coating skillet with oil or spray between each tortilla. Cut each quesadilla into wedges and serve warm with desired toppings.

Servings: 4 servings

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