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Sweet Potato Black Bean Quesadillas with Cashew Cream Recipe

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4.2 from 58 reviews

Sweet Potato Black Bean Quesadillas are a delicious and nutritious plant-based twist on a classic Mexican favorite. These quesadillas feature creamy sweet potato ‘cheese’ made from blended sweet potatoes and cashews, combined with a flavorful black bean and corn filling seasoned with smoky spices. Perfectly crisped on the skillet and served with fresh guacamole, salsa, and pico de gallo, this recipe is ideal for a hearty and wholesome meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Sweet Potato Cheese

  • 2 large sweet potatoes, cubed (~3 heaping cups)
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tbsp non-dairy milk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Quesadilla Filling

  • 1 tbsp oil
  • 1 small yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can corn kernels, drained and rinsed (15 oz)
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 flour tortillas

To Serve

  • Guacamole
  • Salsa
  • Pico de Gallo

Instructions

  1. Soak Cashews: Bring water to a boil in a small pot. Place the raw cashews in a bowl and pour the boiling water over them. Let them soak for 20 minutes, then drain the water.
  2. Cook Sweet Potatoes: While the cashews soak, bring a large pot of water to a boil. Add the cubed sweet potatoes and cook for 15-20 minutes or until they are fork-tender. Drain the water and set potatoes aside.
  3. Make Sweet Potato Cheese: Combine the soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper in a blender. Blend until the mixture is smooth and creamy, creating a dairy-free cheese substitute.
  4. Cook Black Beans and Corn: Heat a skillet over medium-low heat and add 1 tablespoon of oil. Sauté the diced onion for 3-5 minutes until translucent and fragrant. Add minced garlic and cook for another minute, stirring constantly. Stir in black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes until warmed through and aromatic.
  5. Assemble Quesadillas: Spread a generous amount of the sweet potato cheese across half of each tortilla. Spoon several spoonfuls of the black bean and corn mixture over the cheese. Fold the tortilla in half to enclose the filling.
  6. Cook Quesadillas: Heat a clean skillet over medium heat. Add 1 teaspoon of oil or spray with nonstick cooking spray. Carefully place the assembled quesadilla onto the skillet. Cook for 1-2 minutes or until the bottom is golden brown, then flip and cook the other side until golden. Remove from the skillet and slice into triangles. Repeat with remaining tortillas.
  7. Serve: Serve the quesadillas hot with guacamole, salsa, and pico de gallo on the side for dipping or topping.

Notes

  • You can substitute flour tortillas with corn tortillas for a gluten-free option if desired, though the recipe uses flour tortillas traditionally.
  • Adjust the spice levels by increasing or decreasing chili powder and chipotle powder to suit your taste.
  • Leftover sweet potato cheese can be stored in the fridge for up to 3 days and used as a dip or spread.
  • For extra crispiness, press the quesadilla gently with a spatula while cooking.
  • Make sure to drain and rinse canned beans and corn well to reduce sodium content.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://ellarecipe.com/sweet-potato-black-bean-quesadillas-with-cashew-cream-recipe/