I really love this job of mine, but if I had to pick a few things I don’t love about it, washing the dishes and photographing quesadillas would be pretty high on the list. Honestly, you should see my first attempt at photographing these triangular nuggets. The sweet potato noodles inside didn’t help, and the photos were not cute. Not cute at all.
So, I owe props to my friend Ali of Inspiralized, who always manages to make veggie noodles so enticing. She has a blog full of recipes, a best-selling cookbook and her own proprietary contraption that turns vegetables into noodle shapes (the Inspiralizer). She’s basically taking over the world, one veggie noodle at a time, and I’m really proud of her. Veggie power!
Last week, she invited a few bloggers (myself included) to Chicago to eat lunch at Houlihan’s, which is running a special “Inspiralized” menu through June. Ali provided direction and helped develop the menu, and I was so impressed by Houlihan’s execution. Did you know that they make everything from scratch?
Plates of creative veggie noodle dishes kept showing up, and I found myself wondering why on earth I haven’t published more veggie noodle recipes. They’re really fun, and I’ll give two thumbs’ up to anything that entices people to eat more veggies.
These quesadillas were roughly inspired by the sweet potato and corn “Mexicali” flatbread we sampled last week. They’re stuffed full of spicy sweet potatoes, which were easier to prepare and cook in noodle form—no chopping required—plus black beans and just enough cheddar cheese to hold them all together. If you’ve enjoyed my Southwestern kale salad or sweet potato burrito bowls, you’re going to love these.
Given that Ali’s book is still on Amazon’s top 100 list (one year later!), I’m guessing that more than a few of you are familiar with veggie noodles and might have your own spiralizer already. If you don’t, don’t worry—I included directions for how to cook little sweet potato cubes in the recipe below.
If you don’t have a spiralizer but want one, the Inspiralizer is now available on Inspiralized.com, Amazon and Williams-Sonoma.
Spiralized Sweet Potato & Black Bean Quesadillas
- Author:
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Mexican
These hearty quesadillas are filled with spicy sweet potatoes, black beans and melted cheese. Serve them with creamy avocado dip to really take them over the top, so don’t skip it! These are a great appetizer or busy weeknight dinner. Recipe yields 4 quesadillas (each made from 1 tortilla folded in half, for a visual).
Ingredients
Avocado Salsa Verde
- 1 cup mild salsa verde, either homemade or store-bought
- 1 large ripe avocado, pitted and sliced into a few big pieces
- Big handful of fresh cilantro (some stems are ok)
- ½ lime, juiced (about 1 tablespoon lime juice)
Quesadillas
- 1 medium-to-large sweet potato (about 12 ounces), peeled
- 1 to 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt
- 4 whole grain tortillas (about 8” in diameter)
- 3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
- 1 cup cooked black beans (from one 15-ounce can), rinsed and drained
- 2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing
Instructions
- Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary. Scoop it into a bowl for dipping.
- If you have a spiralizer: Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).
- If you don’t have a spiralizer: Slice your sweet potatoes into ¼″ cubes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
- Make the quesadillas, one or two at a time: Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about ⅓ cup shredded cheese. Cover the cheese with ¼th of the cooked sweet potatoes and ¼ cup beans. Sprinkle about ⅓ cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.
- Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy. Transfer it to a cutting board. Repeat with remaining quesadillas.
- Slice each quesadilla into three even wedges using a sharp pizza cutter or chef’s knife. Serve immediately, with avocado salsa verde on the side.
Notes
Make it gluten free: Use gluten-free 8″ quesadillas.
Make it dairy free/vegan: I haven’t tried this, but I think you could substitute refried black beans for the whole black beans, and they might/should hold the quesadillas together.
Storage suggestions: Store leftover avocado salsa verde in the fridge with plastic wrap pressed against the top surface to prevent oxidation. Leftover quesadillas will keep well, refrigerated, for a few days—just reheat in the microwave or, better yet, the oven before serving.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Allyson
I keep seeing veggie noodle recipes that make me wonder why I haven’t tried it yet. These look so tasty and easy.
Ali
This is a beautiful post and you are a beautiful person!! Thank you so much for the kindness. :*
★★★★★
Kate
Happy to spread the word! You inspire me. :)
Kirsti
These look incredible! I can’t wait to try!
Archana
This looks so good. What spiralizer are you using?
Kate
Hey Ali, it’s the Inspiralizer. You can find a link to it in the post.
Allie
These looks SO YUMMY!
Definitely going to try and make, thank you (as always) for the recipe inspiration!
Brittany | Words Like Honeycomb
I don’t know about the first photo attempt but these turned out fabulous :D I feel ya though…they seem to be close to photographing soup and casseroles!! -_-
★★★★★
Kate
Thanks, Brittany!
Maria
I don’t have a spiralizer so I think I’ll try shredding (not too thinly) the sweet potato instead of cubing it.
Thank you for sharing this incredibly easy yet delectable recipe. Love trying your inspiring dishes.
Kate
Thanks, Maria! I hope your shredding idea worked well. Sweet potatoes are too solid for my cheese grater, I think.
Michelle @ live wholefully
These look so scrumptious, and I think spiralizing the sweet potatoes rather than cubing or mashing them must give these little guys so much texture and crunch! Definitely adding this to our dinner rotation!
★★★★★
Kate
Totally does! Now I want to put spiralized sweet potatoes on everything.
Sarah | Well and Full
These quesadillas look amazing, Kate! I love that you spiralized the sweet potatoes, that’s so creative :)
gloria
Us vegans don’t have to give up cheese! If you haven’t yet tried Daiya brand vegan cheeses (made from the protein in peas — NO SOY!) you are missing a good thing. Daiya acts like regular cheese in recipes and grilled sandwiches, melting to ooey-gooey deliciousness. Great taste, and a wide variety: cheddar (mild and sharp), Monterrey Jack, havarti, mozzarella, provolone, cream, and more. Shred it, slice it, cube it, melt it!
Kate
Thanks, Gloria! I’m hesitant to recommend vegan cheese or butter products because they don’t really jive with my whole foods philosophy, but I’m glad they work for you!
Amber
I have tried them due to a milk allergy, and didn’t find them that impressive. And I don’t like the ingredients in them, either. There are more processed or artificial ingredients than real food. Although I have found that Manchego, a cheese made from sheep’s milk, makes excellent quesadillas.
Darrel feeley
Go to Peta.org when you read how cows, goats and sheep are abused and tortured on factory farms, you’ll gladly make some concessions using healthy alternatives.
Alexa
So…these sound amazing. I lovelovelove sweet potato and black beans together – and mixing them up with some cheese can only make the situation even better ;)
Lauren Gaskill | Making Life Sweet
I don’t know what I love more — the avocado salsa verde or the spiralized sweet potatoes! So delicious dear!
★★★★★
laurasmess
I don’t have a spiralizer but I do make veggie noodles by using a peeler and julienne. SO SO GOOD as a healthy pasta alternative. Adding them to a hearty quesadilla sounds delicious Kate, I definitely want to try this! I’ll check out Ali’s book also. Lovely post xx
Kate
Thanks, Laura! I hadn’t thought to just keep peeling the sweet potato and make ribbons.
Deborah
I keep reading mixed reviews about spiralizers so think I will use my trusty box grater instead. These look just amazing and I cannot wait to try them.
p.s. I’ll do the dishes. I love washing dishes as long as I’m not asked to dry them {I also love ironing} :)
lisa @ garlicandzest.com
Sometimes it’s tough to make the food look as appetizing as it smells and tastes, but you did a great job! They look terrific and my husband asked if I’d be making them soon! So there you go!
Kate
Yay, hope you love them!
Carolyn
these look awesome! I’m vegan and use hummus in quesadillas and never miss the cheese.
also, I have the kitchenaid spiralizer attachment and it is amazing for all/any veg.
thanks for the recipe!
Kate
Good to know! I have a KitchenAid, but no attachments.
Katrina
The spiralized sweet potatoes in this recipe is an awesome addition! I love that salsa too :)
Caroline
Love this! I’m always looking for new ways to use my spiralizer…so fun!
Jen
Your photo looks great, Kate! Good to meet you last week for a fun day in Chicago. I am definitely going to try your quesadilla recipe, sounds yummy!
Laura (A Beautiful Plate)
Love, love, love! That flatbread was so good, and I love that you made it into a quesadilla :)
Musings
I have a spiraliser and really want to use it more often. This recipe looks great – the sweet potato noodles look really crunchy and delicious at the edges.
Kari
What a fun way to incorporate sweet potato!
Sarah Lemkus
I Don’t follow many blogs but your food is so darn good how could I not.
I’m having my brother in law and his wife over for dinner tonight and I had no idea what to make until this arrived in my inbox!! Thank you so much, Kate, xx
Kate
Thank you, Sarah! Happy to hear it. :)
Joanne
Haha quesadilla photographing is seriously the BANE of my existence. I don’t know how some people get such great photos (I think yours are awesome!) and mine always just look like brown blobs with mush in them. This is such a genius idea for taking the sweet potato/black bean combo to a whole new level!
Kate
Why is it so hard?! Thanks, Joanne!
dixya | food, pleasure, and health
i just found out im getting a spiralizer! i cant wait to make every spiralized recipe i have pinned (only half kidding).
Kate
Exciting!!! Have fun!
Nathalie
What an inventive recipe (at least for me) I look forward trying it.
Think I would invite some family over for a movie night and bit in in these yummy treats :)
Jessie @ Chasing Belle
These look amazingly yummy! Per usual! I love that you use common healthy ingredients in new and fun ways! I hope the cookbook is still coming along nicely :)
Rebecca
I made this tonight and it was so tasty! Since I try to cook/eat vegan as much as I can, I skipped the cheese and added sautéed mushrooms and onions. I think next time I’ll modify this a bit more and do some zucchini noodles instead of sweet potato. The avocado sauce was definitely such a treat.
★★★★★
Kate
Thank you, Rebecca! Glad your vegan version worked well!
Janine
Hello Kate, thank you for sharing ths recipe and the Inspiration of http://inspiralized.com/. I never read about it. And your Pictures are ry delicious. I know sot is really hard to take great Pictures from warm meals. Have the same Problem. xoxo Janine
Kate
Thank you, Janine! Your photos are beautiful!!
Jessie Snyder | Faring Well
Oh my goodness I hear you on both the dishes and quesadillas. Somehow certain foods (I feel) just weren’t meant to be photographed ;) but you nailed it here, so big high fives to you girl! This spiralized book and idea for using in the ‘dillas sounds totally brilliant. Thanks for sharing and inspiring once more Kate! XO
Kate
Thank you, Jessie! :)
Tina Davis
Are there less $$ gadgets to make the spirals than the spiralizer. I don’t like to clutter my pantry with single purpose kitchen gadgets.
Kate
No, I’m afraid there’s not. You can use a julienne peeler to make “noodles” out of softer veggies, like zucchini, but it doesn’t work on sweet potato. The recipe has instructions for used diced sweet potatoes, which just requires a sharp knife.
Amber
Try the Mueller spiralizer. It is a bit pricey compared to others, but it also has blades available for uniform slicing and grading, plus juicing citrus. The biggest thing I like about it is that it has a place for me to push the vegetable in so that it doesn’t put too much pressure on the part holding the vable. I had over spiralizer break because that part got cracked. The one downside is it doesn’t work well on skinny veggies like carrots. But once you’ve started a spiralizer, you well bee using it often. It’s just as easy as using store-bought noodles but uses while veggies! I’ve come to prefer the veggie taste over regular pasta, and use the spiralizer at least once a week.
Abby (@ No Fail Recipes)
These quesadillas look so good! I just got my insparilizer a couple weeks ago and I am having so much fun using it. This recipe is on my agenda for this week since my kids love quesadillas. I do have to admit that I made the Avocado salsa verde this weekend and served it with nachos. Everyone loved it!
Kate
Thanks, Abby! Glad you’re having fun with your new spiralizer. I hope you all enjoyed the quesadillas. I want to put avocado salsa verde on everything!
Amanda
I made these for lunch Saturday and loved them so much I made them again for Sunday lunch. The second time around, drained a can of Hot Rotel and stirred it into the sweet potatoes. SO good!
Kate
Awesome! Thanks, Amanda! I wish I had some for lunch today.
Suzanne
These look delicious! Do you think some diced up onion would taste good in this recipee! Thank you!
Kate
Probably! I would definitely cook it with the sweet potatoes. Green onions would be great, for sure.
Heghineh
Thanks for sharing
Beautiful Pictures
April O.
I made these for my husband who is a meat lover and he actually liked them! He is such a picky eater and will not eat sweet potatoes or beans…the two main ingredients of the dish! I still wanted to give it a try since he loves Mexican food. I mashed up the black bean just a little bit so he was less likely to detect them and it worked! :) He loved the sauce and gave me a big high five while he was eating…I think he enjoyed it since usually when I cook something vegan or vegetarian he will not say a word and pick around the food. Thanks for the recipe!
Kate
Success!!! Happy to hear that he enjoyed these, April!
Lucas
Thanks for recipe Kate!
I will try next weekend with my friends!
looks so nice! =D
Joleen @ Joleen Cuisine
Looks SO delicious! I bought a spiralizer not too long ago and I literally just spiralize everything because it’s so fun…made spiralized sweet potato noodles yesterday and it was one of my favorites! So I’ll have to add this to my to-make list :)
Kareena
Just made this and it turned out better than I had hoped! Thanks!!
Kate
Thanks, Kareena! Glad to hear it!
Kathryn
Hi Kate,
Just wanted to let you know I made these this past weekend when my mom was visiting, and they were absolutely DELICIOUS! I don’t know why I haven’t thought about using sweet potatoes before in quesadillas, but it is just genius! Loved how simple and tasty this recipe was. Not to mention great for week night dinners. Thanks again!
Kathryn
★★★★★
Liz
I made these tonight for dinner and it was love at first bite. Even my sometimes picky 9 year old loved them. The only change I made was using Daiya “cheese” because I am vegan. This recipe will be in permanent rotation. I’m excited to have another reason to use my new spiralizer. <3
Kitty
Right now I have avocados, a sweet potato and tortillas to use up…and a Costco quantity of black beans! This looks like a perfect recipe to make. Thanks!
Analisa
This recipe was AH-MAZING! LOVE the avocado salsa verde sauce! Very filling, colorful, and easy!
★★★★★
Bill C
Got some new pans and some corn tortillas to finally try this dish. Wonderful! Another winner, Kate. Tasty, healthy and easy. What more could a budding vegan, GF cook ask for? Keep ’em coming.
Chelsie
This recipe turned out great! I found a great little mini spiralizer on Amazon that made this really easy http://www.amazon.com/dp/B00J19AR7W?psc=1. Can’t wait to try more of your recipes Kate and please post more spiralizer recipes!
★★★★★
Alexis
My family is trying out vegetarian cooking this month and this is the first recipe we tried. It was a delicious hit! Husband direct quote: “These are the best quesadillas we’ve ever made.” Thanks for great recipes as we start our vegetarian journey!
★★★★★
Katherine
This recipe was simply amazing. The sauce is so good – we’re eating the leftovers with homemade pita chips! It was the perfect way to use the homemade salsa verde my mother-in-law gave to us, thank you!
★★★★★
Seana
I have been making this at least once a week since you posted this! It is my absolute FAVORITE. The flavors are just perfect! Very well-done! Thank you!!!! :-)
★★★★★
Ginger
I loved this quesadilla! I bought the Inspiralizer — so easy to use. I used the organic uncooked flour tortillas from Tortilla Land, which i bought at Costco. I highly recommend them. I will be making this again!
★★★★★
Simone
Hello, this recipe sounds great but I have no sweet potato could I substitute with butternut squash? Thanks
Cori
I used homemade cashew cheese to make these vegan and they turned out great!
Katie
This was so delicious! I used vegan cheese and it turned out great! Definitely a staple from now on. :)
★★★★
Melanie
Fantastic! Love the sweet potatoes – like hash browns – inside. Will definitely make again. Totally inspired by your website – new vegetarian (almost vegan) since New Yea’rs :) Recipes like this make it easy!
★★★★★
Helene
I’ve been staring hungrily at these quesadillas for a while and ta-da! I just received my brand new spiralizer :) Can’t stop spiralizing, and those quesadillas were AMAZING! Thanks for inspiring me Kate, your blog is fantastic! :) Helene
★★★★★
Tina D
I finally found an inexpensive spiralizer that actually works, so I made this tonight. I forgot to buy an avocado, so I just ate the quesadillas with regular salsa and they were still delicious. The only change I made was to cook the black beans for a few minutes with some cumin. I thought they might be too bland otherwise. I made a few extra and I think they will be good reheated the next day. Thanks for the recipe. Another winner from your blog.
Kate
That’s exciting! I’m so glad you enjoyed the quesadillas.
Belle
Made this last night and it was delicious!! Even better today at lunch. Thanks for the recipe.
★★★★★
Nina
These were AWESOME! I think black beans and sweet potatoes may be my new favorite food combination! And that avocado salsa verde is the BOMB! It may become my new favorite salsa to just have around. I took this to a neighborhood gathering and everyone wanted the recipe.
★★★★★
Rhonda
Received this recipe in my inbox yesterday, made it tonight for dinner. It was a hit with my 1/2 vegetarian 1/2 vegan family! I don’t have a spiralizer so cut up the sweet potato really small and it was perfect. Also much more filling than I expected! This is going into our regular rotation, thank you!!!!
Leah
Yum! Made this recipe earlier this week and I’m back to save it as it was a hit with my kids and hubby. I didn’t have a spiral tool so I just roasted the yams and fried using method two.
I didn’t have salsa on hand but I did have the fresh ingredients to make it so I just tossed fresh tomatoes, onion, red pepper and garlic in with an avocado and cilantro and the fresh flavours were beautiful! Such an awesome dip to accompany the quesadilla or plain chips.
Sophie
Made this for my teenage brother who apon seeing the ingredients asked me if there was pizza in the fridge… And ended up eating the whole thing! Great recipe !
toni
Made these for dinner. Used spinach quesadillas and added a bit of garlic powder and cinnamon to the spices. Everyone loved the unique taste and texture of the fried sweet potatoes.
Kim
It was awesome!! Made it for my family last night! I recently have been cutting sugar from my diet so this recipe was perfect and delicious.
★★★★★
Kate
Ahh, so glad you enjoyed it, Kim! And congratulations on transitioning away from sugar – it can be a tough change at first, but absolutely worth it. I’m happy to be of help :)
Hope
I’ve made this twice this week. This is a dynamite recipe! It seems so simple but it is so delicious. I’m new to your blog and enjoying it so much
★★★★★
Kate
Happy to have you here, Hope!
Maggie
Kate- I just want to thank you for these amazing quesadillas. They taste so good, and comforting which is sometimes hard with vegetarian food. I will definitely add these to the rotation.
★★★★★
Kate
Always happy to hear that it’ll be a repeat recipe. Thanks, Maggie!
Shafeela
I am looking forward to trying this for my daughter and I. Hubby is still learning to like “vegetables”, haha.
Just a quick question, I have a whole bag of black beans and would like to learn how I can cook it from raw to “cooked” for this recipe.
Thank you :)
Kate
Hey, Shafeela – Here’s an easy-to-follow recipe for simple cooked beans at The Kitchn. You’d want to follow that recipe without the aromatics, and then simply add the right amount in to the recipe when you’re ready. Be careful – dried beans can yield double their amount when cooked, so read the instructions on the bag carefully. Let me know how it works out!
Lisa
What is a good whole grain tortilla?
Kate
Hi Lisa, my favorite is Stacy’s brand, which I find at Whole Foods, Natural Grocer’s and other health food stores. That brand doesn’t have any preservatives. I store them in my fridge, or in my freezer when I know I won’t use them all soon enough.
Michelle
The avocado salsa verde is life changing! This recipe was such a hit-thanks!
Kate
You’re welcome, Michelle!
Danielle
what are the calories ?
★★★★★
Kate
Hi, Danielle,
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Emily
I made this recipe last night and it was delicious. The avocado salsa verde is perfection. I used a ‘hot’ store-bought salsa verde and it was just the right amount of spicey-ness on top of the quesadilla. One thing I like to do is to put the avocado pit in the bowl/container of guacamole (or this salsa verde), it keeps everything nice and green!
Thank you for the great recipes, I’ve been making different ones every weekend for a couple months now :)
★★★★★
Kate
Great tip with the avocado pit, Emily! Thanks for the kind note.
Kristen
Kate, I’ve been making your salads for lunches this summer, and I love them! I have been wondering I’ll make in the “colder” months (though it is Texas, so it’s never that cold), and these look perfect for make-ahead lunches. Maybe even with spiralized butternut squash? I’m very excited!
Kate
YES I think these would be amazing with butternut! I’ll have to try that!
Barbara K.
This recipe alone is worth buying a spiralizer. Since spiralized sweet potatoes keep very well in the fridge, I usually prepare a batch for a couple of lunches, which makes making these quesadillas a breeze. I like to add spinach or kale to the mix, and often swap the salsa for a dollop of Mexican sour cream mixed with canned chipotle peppers. Definitely one of my favorite recipes!
★★★★★
Kate
Yum! Sounds delicious, Barbara. I love my spiralizer–it’s such a good investment!
Nina Burrell
LOVE this recipe! The tastes, texture and colors are amongst my favorites and this recipe makes me want to cook more often. The avocado salsa by itself is awesome and easy as well.
★★★★★
Amber
Yum yum yum!!!! I don’t have a spiralizer so I just cubed my sweet potatoes and they ended up taking a super long time to cook! Other than that, the quesadillas turned out so yummy. I’ll have to use a spiralizer next time for a change in texture and probably reduction of time!
★★★★★
Kate
I’m glad you still tried it, Amber! Thank you for sharing and for your review.
Susan
I love this recipe – so delicious and super easy. The avocado salsa verde just makes it extra yummy. I will make these quesadillas again and again!
★★★★★
Kate
Happy you think so! Thank you, Susan for the review.
Leon
We make this recipe all the time at our house!!
So good
★★★★★
Kate
Great to hear, Leon!
Kathy Barnes
This was a hit with my husband and I. Easy to make and good to eat. Thank you for sharing your recipe
★★★★★
Kate
You’re welcome, Kathy!
Jodi
Delicious and easy to make!
★★★★★
Meredith
These are amazing! I had never made quesadillas before and it was so much fun. I have to admit that I added caramelized onions and fresh corn. I know these are not part of the recipe but they were on their way out so I figured I’d toss ’em in and I’m so glad I did. They were delicious! And since I am not a fan of cilantro, I served them with homemade guacamole and sour cream instead. I was still full the next day!
★★★★★
Elizabeth
Pretty good! I found spiralizing the potatoes to be more trouble than it was worth (the potatoes are so hard, it’s really hard to cut them – time consuming and just plain difficult), so next time, I might just try the dice option. I think I’d also add some kale sauteed with smoked paprika, cumin, cinnamon and chipotle for a bit of additional interest. I found that I needed more oil than indicated (potatoes just suck up oil!), but no biggie :-) If I’m feeling really healthy-ish, I may also see what these are like with homemade lentil toritillas. All in all a great starting point. Thanks for the recipe!
★★★
Brooke
This is great! I’ve made them a few times. I really love subbing in vegan cheese. Usually I’m not a fan of vegan cheese but there’s something about how it melts in with the sweet potatoes and beans that makes it delicious. would recommend!
★★★★★
Kate
Thank you for sharing, Brooke!
Brooke
These are AMAZING! and truuuuuust me on this: I am not vegan and I usually do not like the way vegan cheese tastes BUT! there is something about the taste of vegan cheddar cheese that works PERFECTLY with this recipe. I’ve made it with regular cheese (cheddar, pepper jack) and it’s just nowhere near as good! Also, I like to mash up the sweet potato with an electric mixer once it’s done and throw the black beans in a pan (in their juices) with garlic and onion. The absolute best quesadillas!
★★★★★