Vegan sweet potato black bean quesadillas are one of my go-to Mexican themed meals. These quesadillas are filled with black beans, kale, sweet potato and butternut squash cheese sauce. Thick, oozing with cheese, and flavorful, sweet potato black bean quesadillas are one of my favorite vegan mains to make.
Cheesy black bean quesadillas are a hearty, protein-packed vegan main meal. These aren’t the flimsy, 1/4 inch thick quesadillas that you sometimes get at Mexican restaurants. These are thick and “meaty,” thanks to the cubes of sweet potato, crunchy kale, and fibrous black beans. Not to mention they practice ooze spicy butternut squash cheese.
This spicy butternut vegan cheese sauce is becoming almost a daily addition to my meals. On Sundays, I cook a batch of cheese sauce and make a few cups of beans so I can quickly prepare meals when I get home from work. I would highly recommend getting into a similar habit- it’ll make your weekday meals healthier, hassle-free, and you’ll find yourself more willing to cook if the basics are already made!
Vegan Sweet Potato Black Bean Quesadillas
First, you’ll need to make a batch of this spicy vegan cheese sauce. You can also make a batch of black beans using dried bulk beans, but a can will be fine too. Just make sure you drain and thoroughly rinse the beans to get rid of any chemicals.
Then, bake your sweet potato. If pressed for time, cook it quickly by poking some holes in it, wrapping it in a damp paper towel, and nuking it in the microwave for 8 minutes. Let it cool, dice it and remove the skin. If you have a bit more time, boil some water. Peel the sweet potato and cut it into cubes, then boil for 15 minutes.
In a medium skillet, heat up the oil. Add in the onion, corn and bell pepper and sauté for about 5 minutes until soft.
Add the baked and cubed sweet potato and black beans. Use your fork to mash about 1/2 of the beans (it’s ok if you mash some sweet potato too). Try to form some paste- you may need to add a tablespoon of water of vegetable broth.
Add the finely shredded kale, cumin, sea salt and optional red pepper flakes and stir for another minute. The kale should be slightly wilted. Then add 1 cup of the Spicy Vegan Cheese sauce and stir until everything is mixed together and heated through, about 1-2 minutes. Note: I’ve never tried making this recipe with fake vegan cheeses. If you do, I would assume that you can still add the cheese in this step, just be mindful not to let it burn.
To make the quesadillas: In a separate skillet (or same if you transfer the quesadilla mixture to a bowl), warm the corn tortillas over medium heat. Spread about 1/4 a cup of the mixture onto one side of the tortilla, cover with a few tablespoons of left over sauce, and fold to form a half-moon. Cook for 1-2 minutes each side, or until lightly browned.
Cut in half and serve warm with a side of avocado and salsa.
What’s your favorite kind of Mexican food? Do you like store-bought vegan cheeses or making your own? If you try this recipe, let me know! Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram. I’d love to see your sweet potato black bean quesadilla creations!
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