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Sweet Potato Black Bean Quesadilla With Guacamole and Salsa

Sweet Potato Black Bean Quesadillas

$4.11 recipe | $0.34 serving
Melty vegan cheese, creamy sweet potatoes, and hearty black beans all folded between handmade corn tortillas. This authentic Mexican snack is calling your name.
4.8 from 5 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Snacks
Cuisine Gluten-Free, Mexican, Vegan
Servings 12 quesadillas
Calories 155 kcal

Equipment

  • Knife
  • Cutting board
  • Various sized mixing bowls
  • Tortilla press
  • Comal or cast-iron skillet
  • Spatula

Ingredients
 

  • 12-14 corn tortillas ($0.26)
  • 3 small sweet potatoes, baked or steamed ($1.47)
  • 1 ¼ cups cooked black beans ($0.48)
  • 1 tsp garlic powder ($0.01)
  • Salt to taste ($0.02)
  • 6 oz vegan mozzarella, shredded ($1.87)

To serve optional

Instructions
 

Tortillas

  • To begin, prep the corn tortillas by mixing masa harina with water and salt. Knead until you have a ball of dough, then pinch off small pieces (about the size of a golf ball). Cover the dough balls with a tea towel until you prepare the rest of the ingredients.

Filling

  • Remove the sweet potato skins and add the orange flesh to a mixing bowl. Add garlic powder and salt to taste, then mash together with a fork. Once the sweet potato is mashed to your preference, mix in the cooked black beans. Set aside.

Cooking

  • Make sure the cheese is shredded, then preheat a cast-iron skillet up to medium. To make the quesadillas, press each ball of dough with a tortilla press or roll it out until quite thin. Add this into the skillet and cook for 30-40 seconds on the first side.
  • Flip the tortilla, then add a handful of grated vegan mozzarella and a spoonful of the sweet potato and black bean mixture to one half of the tortilla. Fold the other half over to make a half-moon shape.
  • Cook on both sides until the cheese is melted and the outsides are crispy with brown spots. Continue this process until there is no more sweet potato and bean mixture or cheese left.
  • Note: these quesadillas can be made with flour or store-bought corn tortillas if you're short on time. Follow the same cooking steps as above, although we don't recommend folding store-bought corn tortillas since they are more likely to crack.
  • To avoid cracks, spread the cheese and filling across the whole tortilla in the skillet and place a completely new one on top before flipping.
  • Serve your quesadillas warm with a side of guacamole, salsa fresca, or Mexican crema.

Video

Notes

  • Prep a big batch of sweet potatoes and black beans at the beginning of the week to save you time when making the quesadillas.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Sweet Potato Black Bean Quesadillas
Serving Size
 
1 quesadilla
Amount per Serving
Calories
155
% Daily Value*
Fat
 
3.9
g
6
%
Saturated Fat
 
1.2
g
8
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
171.7
mg
7
%
Potassium
 
224.5
mg
6
%
Carbohydrates
 
26.1
g
9
%
Fiber
 
4.7
g
20
%
Sugar
 
1.6
g
2
%
Protein
 
4.1
g
8
%
Vitamin A
 
4612.4
IU
92
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
46
mg
5
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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