Vegan Sweet Potato Black Bean Quesadillas

A plant-based take on a delicious classic, and one of my favourite meals! This is a simple recipe made with pantry staples and packed full of flavour and nutrients- guaranteed to satisfy everyone, whether they’re plant-based eaters or not!

Vegan Sweet Potato Black Bean Quesadillas

Serves: 4-6

Ingredients

• 8 whole-wheat tortillas
• 1/2 block firm tofu (chopped)
• 1/2 cup black beans (drained and rinsed)
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 3 small sweet potatoes, peeled and chopped into small pieces
• 1 red bell pepper sliced
• 1 green bell pepper, sliced
• 1/2 cup salsa
• 1/2 tbsp chilli powder
• 1/2 tsp cinnamon
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups vegan cheddar cheese, shredded

Chipotle Avocado Dip

• 1 medium avocado, mashed
• 3 tbsp vegan chipotle mayo

Instructions 

• Heat a large pan on medium heat with 1 tbsp. olive or avocado oil and add the onion. Sauté until onions are cooked.
• Pre-heat oven for 375 degrees Fahrenheit.
• Add sweet potato and cook for 5-7 minutes, stirring often.
• Add bell pepper and cook for another minute.
• Add remainder of ingredients (minus the cheese) and spices and simmer for 10-15 minutes.
• Assemble tortillas on a baking sheet and add sweet potato filling, then top with grated cheese.
• Place another tortilla on top and bake for 10-15 minutes (or until tortillas are golden), flipping halfway through.
• While quesadillas are baking, mash up avocado and mix with chipotle mayo.
• Allow quesadillas to cool and cut into quarters using a pizza cutter.
• Dip into avocado mayo and enjoy!

*The filling mixture may make extra, I like to put in a container and freeze for future quick meals!

*Filling can also be placed on top of mixed greens or rice to make a delicious taco salad or burrito bowl!