Sweet Potato and Black Bean Quesadillas


2 large sweet potatoes, peeled and sliced into chunks

4 large flour tortillas

1 teaspoon smoked paprika

1 teaspoon cumin

1⁄2 teaspoon ground coriander

1⁄4 teaspoon cayenne pepper (or to preference)

2⁄3 cup black beans, rinsed

1⁄2 lime (juiced)

1⁄4 teaspoon salt and black pepper, to taste

1⁄4 cup raw cashews

1⁄4 cup nutritional yeast with 1 t water


Preheat oven to 425.

Place your spuds in a suitably sized oven dish. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.

When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.

Take a Tortilla and Place on a griddle pan. Spread on half of your Sweet Potato mash, top with half your Black Beans, nutritional yeast cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling.

 Medium heat and cook for around 6-8 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!  Guac, salsa, lettuce, tomatoes, jalapeños.

Learn MORE / Get RECIPE at Wendy K via Food.com

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