Black Bean and Sweet Potato Quesadillas

Plant-based | Mexican | Family favorite | Engine 2

A regular with the Engine 2 plant-strong Hall family. These quesadillas are simple to make and very satisfying. Sweet potato combines with salsa, rice, and two kinds of beans for a hearty filling wrapped in whole wheat tortillas.

Ingredients

Ingredient	Amount	Notes
Sweet potato	1 large
Salsa	1 cup
Brown rice	1 cup	Cooked
Fresh spinach	1 cup
Refried beans	8 oz	Vegetarian, no added oil
Black beans	8 oz	Drained and rinsed
Onion powder	¼ tsp
Chili powder	¼ tsp
Cumin	¼ tsp
Jalapeño pepper	1	Diced, optional and HOT
Whole-wheat tortillas	6-8	Large

Method

Bake sweet potato: Preheat oven to 375°F. Peel and quarter sweet potato. Bake 45 minutes to 1 hour until soft.
Make filling: Mash sweet potato in mixing bowl with salsa, rice, and spinach. Transfer to saucepan and mix in black beans and refried beans. Heat over medium, adding onion powder, chili powder, and cumin to taste.
Assemble quesadillas: Place tortilla in frying pan on medium heat. Spread side facing up with sweet potato and bean mixture. Add jalapeños if desired. Top with another tortilla.
Cook: Press down with spatula and cook about 3 minutes. Flip and cook another 3 minutes.
Serve: Cut into sections and serve topped with salsa.

Tips

Shortcut: Microwave sweet potato or use leftover cooked sweet potato

Variations: Try black-eyed peas instead of black beans, or add corn

Make ahead: Prepare filling and refrigerate up to 3 days

Storage

Refrigerate: Filling up to 3 days, assembled quesadillas up to 2 days
Freeze: Filling up to 1 month
Reheat: Warm in skillet or microwave

Nutrition (per quesadilla, 4-6 servings)

Calories: ~344
Protein: 14.5g
Carbs: 69g
Fiber: 14g
Fat: 3g

Adapted from: Rip Esselstyn / Forks Over Knives

Prep: 20 min | Cook: 1 hour | Makes: 4 large quesadillas