Mashed sweet potato and Mexican-spiced black beans are a match made in heaven when sandwiched between tortilla wraps. These vegan sweet potato black bean quesadilla make a wonderful lunch or light dinner.
The beauty of working from home most days is that I can cook lunch for myself, which is wonderful as I'm not a huge fan of sandwiches.
Quesadilla is one of my go-to lunches.
In the past I would have filled this with grated cheese as well but now that I'm vegan I tend to just stick with the beans and sweet potatoes.
However, if you're craving that melty cheesiness in your quesadilla go right ahead and add some vegan cheese.
Serving suggestions
I like to have guacamole or mashed avocado with my sweet potato black bean quesadilla. A tomato salsa is also great, or you could try a salad like my tomato and cucumber salad.
Black beans are the obvious filling for a quesadilla and they're really great when paired with sweet potatoes. If you really love black beans you might like this refried beans recipe.
Green rice is also a great side.
How to make sweet potato black bean quesadilla
If you have made this recipe and loved it please consider leaving a comment and rating below.
Sweet potato black bean quesadilla
Ingredients
- 2 medium sweet potatoes peeled and cut into bite size pieces.
- ½ teaspoon chipotle chilli flakes
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 400 g tin of black beans
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon cider vinegar
- Salt and pepper to taste
- 1 tablespoon parsley or coriander finely chopped
- 50 g vegan cheese grated (optional)
- 4 tortilla wraps
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Roast the sweet potatoes with ½ tbsp olive oil and the chipotle flakes for 40 minutes, stirring half way, or until cooked through. When cooked roughly mash with a fork.
- Heat the remaining olive oil in a medium frying pan.
- Add the onion and cook for around 10 minutes over a low-medium heat, stirring often, until soft.
- Add the garlic, cook for a further minute, then add the smoked paprika and ground cumin. Stir well then add the beans.
- As you continue to cook them mash the beans until they're about half mashed, half whole.
- Add the cider vinegar and the chopped herbs, season with salt and pepper to taste, stir well and set aside.
- Heat a separate frying pan over a low heat. Place one wrap on the pan, then spread mashed sweet potato, beans and, if using, grated vegan cheese, on top. Cover with a second wrap. Keep an eye on the wraps and as soon as the bottom one is beginning to brown flip the whole lot over to cook the other side. You may find it easiest to use a plate to do this.
- Repeat with the remaining wraps and filling.
- Serve with mashed avocado and tomato salsa for a perfect vegan lunch.
Notes
Nutrition
If you love sweet potatoes you might also like my sweet potato and beetroot curry recipe.
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Eb Gargano | Easy Peasy Foodie
Oh wow - these look and sound incredible. So many of my favourite flavours! I, like you, am not much of a fan of sandwiches (so much so that we rarely have them and so my kids think they are a real treat when we have them!!). But this I would LOVE for my lunch. I usually have leftovers of what we've had the night before for my lunch and this reminds me a lot of what I've been eating for some of my lunches this week - one of my favourite go to easy, healthy, midweek meals - my sweet potato and mixed bean chilli. We usually have it with brown rice for dinners, but for lunch I just have it with guacamole - YUM! Eb x
Cook Veggielicious
Just my kind of lunch too - it's one of the best things about working from home isn't it x