Trying to add more plant based recipes in your life? This recipe for Black Bean & Sweet Potato Quesadillas is a crowd pleaser for sure. I’ve sort of classified these Quesadillas as a main dish, but I could seriously eat these for breakfast, lunch and dinner. They’re super easy to make, loaded with good for you ingredients, tastes delicious and fill you up. Really, what more could you ask for?
When I make these, I like to make a few extra, wrap them in foil and store them in the fridge or freezer. They make a way better breakfast-on-the-go than a protein bar.
This recipe is super versatile too. You can use leftover sweet potatoes to make these. Don’t like black beans? Try chickpeas. Sub in kale for the spinach. Add your favorite vegan cheese. The possibilities are virtually endless.
- 4 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, divided
- 1 medium onion, chopped
- 2 medium sweet potatoes, peeled if desired and cut into 1/2-inch pieces (about 3 cups)
- 2 cloves garlic, chopped
- 1 1/2 tsp. ground cumin
- 1/2 tsp. ground chipotle chili pepper
- 2 cups baby spinach leaves
- 1 can (15 oz.) black beans, rinsed and drained
- 4 8-in. whole wheat flour tortillas*
-
Melt 2 tablespoons Country Crock® Plant Butter with Avocado Oil in large nonstick skillet over medium-high heat. Add onion and cook 3 minutes or until softened.
-
Add sweet potato, garlic, cumin and chipotle chili powder and cook 8 minutes or until tender, stirring occasionally. Lightly mash sweet potatoes with a fork and stir in spinach until wilted and then black beans. Remove mixture from skillet and wipe skillet clean.
-
Place ¾ cup sweet potato mixture on one side of each tortilla top then fold tortillas in half.
-
Melt 1 tablespoon Plant Butter in skillet. Place 2 tortillas in skillet and cook 5 minutes, turning once, until lightly browned. Repeat with remaining Plant Butter and tortillas.
*Use Gluten Free tortillas to make this recipe Gluten Free.
