Wednesday We Eat Vegan!! Sweet Potato Black Bean Quesadillas

Continuing with Clean Summer Fun this week, this means easy, fun recipes! This week we made Sweet Potato Black Bean Quesadillas, a great recipe that is easy, healthy and vegan!

I love this recipe, it was so easy and fun to make as well as delicious!


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


6 flour tortillas

1 tbsp oil

1 small yellow or white onion, diced

3 cloves garlic, minced

1 can black beans, drained and rinsed

1 can corn kernels, drained and rinsed

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

For Serving



Pico de Gallo


Soak cashews: In a small pot, bring water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.

Cook sweet potatoes: While the cashews are soaking, cook the sweet potatoes. In a large pot, bring water to a boil. Add cubed sweet potatoes. Cook for 15-20 minutes or until fork tender. After, drain the water.

Create sweet potato cheese: Add soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.

Cook black beans and corn: Warm a skillet over medium-low heat. Add oil and diced onion. Cook for 3-5 minutes, stirring frequently, until onions are fragrant and translucent. Add minced garlic and cook for 1 minute, stirring constantly. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.

Assemble quesadillas: Spread the sweet potato cheese across half a tortilla. Add several spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.

Cook quesadillas: Warm a skillet over medium heat. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then flip to cook the other side. Remove from the skillet and slice into triangles. Repeat until all tortillas are used.

Serve: Serve quesadillas with guacamole, salsa, and pico de gallo.

Here is a link to the recipe, Ingredients and instructions:

Happy Clean Summer Everyone!!


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