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Vegan Sweet Potato and Black Bean Quesadillas » Simple and Healthy Recipe! ✅

This post is sponsored by Mission Foods. Opinions and text are all my own.

There are few dishes that satisfy a crowd like the quesadilla. Kids and adults alike love a crispy tortilla packed with delicious ingredients, and this dairy-free version of the standard quesadilla is no exception.

Like most quesadillas, this black bean and sweet potato version is a quick and easy meal, snack, or appetizer, but unlike the standard cheese recipe, this version is vegan. Thanks to the creamy, delicious and tasty filling, you won’t even miss the cheese.

The filling of these quesadillas contains mashed sweet potatoes with a smoky-sweet flavor profile (including cinnamon, smoked paprika, cumin, and chili powder), black beans, and sautéed bell peppers and onions. The Mission® Protein Tortillas used in this recipe are ideal because they are not only vegan and ketogenic, but also contain 7g of high-quality, high-fiber plant-based protein.

I love these Mission Protein Whole Wheat Flour Tortilla Wraps because they are just as soft, flavorful and versatile as standard tortillas, yet they are low carb and will appeal to picky eaters. Plus, they’re vegan, making them the perfect party snack when you have guests with different dietary needs.

These tortillas make it super easy to cut down on carbs while enjoying all the flavor of your favorite tortillas. A single serving of Mission Pea Protein provides 10% of the recommended daily value for protein and contains essential nutrients and amino acids to fuel an active lifestyle.

And did I mention immersion? This creamy green avocado salsa comes together quickly in the blender with a fresh avocado, a jar of store-bought salsa verde, lime, and fresh cilantro.

In fact, the entire dish comes together with very little effort. Simply cut the sweet potatoes into chunks and boil until fork tender. While the sweet potatoes are cooking, sauté the onion, bell pepper and garlic in a skillet.

Once the sweet potatoes have been drained and mashed, you are ready to add the spices, sautéed vegetables, and black beans until all ingredients are evenly distributed.

Then pour the filling into the tortillas and cook in a skillet lightly coated with cooking spray until the tortillas are golden brown and crispy. Serve immediately with your favorite sauces and dressings.

I opted for fresh cilantro, a squeeze of lime, and a dollop of creamy green avocado sauce, and the combination of flavors was heavenly. I’ll definitely be adding these quesadillas to my game day snack repertoire once I start having fun at home again, but for now, I’m really excited to enjoy them on my own as a tasty and better option in the New Year.

What is your favorite ready-to-go quesadilla filling?

If you’re looking to recreate this recipe, you can find Mission Tortillas in the Pan or Mexican/Multicultural Foods aisle at Publix as part of the Be the Best You promotion running through 2/20/21. take 1/23 additional savings flyer in store or log in online!

Vegan Sweet Potato and Black Bean Quesadillas

This Vegan Sweet Potato Black Bean Quesadilla Recipe with Mission Protein Whole Wheat Tortilla Wraps is a treat for the Keto friendly crowd.

Keyword: lactose-free, sweet potato, vegan

  • 3 small sweet potatoes
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon of cinnamon
  • 1 tablespoon chili powder
  • 1/2 teaspoon kosher salt
  • ground pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large green bell pepper, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can black beans, drained and rinsed
  • 6 Mission Protein Whole Wheat Flour Tortilla Wraps
  • Lime wedges and cilantro for garnish (optional)

Creamy green avocado sauce

  • 1 large ripe avocado, pitted and sliced
  • 1 cup of green sauce
  • 1 handful of fresh coriander (a few stems can be included)
  • 1/2 lime, squeezed
  • Wash and peel the potatoes but do not peel them. Cut into 1-inch pieces. Place in a large pot and cover with water. Bring to a boil and continue boiling for about 8 minutes or until the potatoes are tender. Remove the pot from the heat and drain the potatoes, then return the potatoes to the pot and mash them. Add the cumin, smoked paprika, cinnamon, chili powder, and salt. Mix until incorporated and reserve.

  • Heat the olive oil in the frying pan. Add the chopped onion and bell peppers and sauté for about 3 minutes, until they start to soften. Add the garlic and cook for another 5 minutes or so, until the onions are translucent.

  • Add the sautéed vegetables to the mashed sweet potato and stir to incorporate. Add the drained and rinsed black beans to the puree and mix until all ingredients are fully mixed. Add ground pepper and more salt to taste as needed.

  • Heat a large skillet over medium heat and lightly coat with cooking spray. Pour 1/2 cup of the filling over half of a tortilla, fold the tortilla closed, and place it in the skillet. Brown until the bottom of the tortilla is crisp, then flip to brown the other side. Repeat with other tortillas.

  • To make a creamy salsa verde and avocado sauce: Combine the avocado, salsa verde, cilantro, and lime juice in your blender or food processor. Blend until creamy, pausing to scrape down the sides of the blender or food processor as needed. Serve in a bowl for dipping.

  • Cut the quesadillas into wedges with a knife or pizza cutter. Serve hot with a side of creamy green avocado sauce and enjoy immediately!

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