Southwest Black Bean and Sweet Potato Quesadillas
Crispy cheesy quesadillas filled with smoky black beans, baked sweet potato, corn, and poblano peppers. Topped with a drizzle of crema and pickled onions. Serve with lime wedges on the side for a mouth-watering plant based meal you'll want to make again and again.
Ingredients
- 1 tbsp olive oil
- 1 sweet potato
- 1 can black beans
- 1-2 poblano peppers (optional)
- 1/2 cup corn-fresh, frozen, or canned
- 1/4 onion-diced
- 1/2 tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 4 tortillas
- 1 cup vegan Mexican cheese blend
- crema and pickeld onions for serving
- lime wedges for serving
Instructions
- Broil poblano peppers on high for about 5 minutes on each side until the skin is blackened. Remove from oven and tent with foil to let them steam for a few minutes. Remove the skins the best you can and dice.
- Preheat the oven to 425 degrees. Pierce the sweet potato with a fork a couple of times. Bake for 35-45 minutes until tender. Remove the skin and mash the potato with a fork.
- While the potato is baking, heat the olive oil over medium heat and saute the diced onion until translucent, or about 5-7 minutes.
- Add the black beans, corn, poblano peppers, cumin, onion powder, garlic powder, and salt and pepper to the onions. Heat for a couple of minutes then remove and set aside.
- To a clean skillet, place a tortilla and spread a quarter of the mashed sweet potato on one half. Top with some of the bean mixture and some cheese. Fold the tortilla in half over the toppings and grill for about 3-4 minutes on each side until crispy.
- Repeat with remaining tortillas. You will likely have leftover filling. Make additional tortillas or save for later use.
- Slice the tortillas into three segments and serve warm drizzled in crema and with pickled onions and lime wedges on the side.
- Wrap leftovers in foil and store in the fridge for a couple of days. Recrisp in the air fryer for a few minutes.