Loaded Vegan Quesadilla filled with mashed sweet potato, black beans and fajita style veggies. A delicious and easy meal that comes together in just 15 minutes!
Sweet Potatoes are seriously so tasty! I love anything with them and a quesadilla is definitely no exception to my love. A Loaded Vegan Quesadilla is usually my go to quick and easy dinner. Especially when I am looking for something comforting with a healthier twist.
Packed with mashed sweet potato, black beans and fajita style veggies this is definitely a loaded quesadilla! It requires just 15 minutes to come together and the sweet potato adds a creamy cheese like texture to holds it all together.
The perfect weeknight meal, serve it with a side of guacamole and salsa and dinner is done!
Ingredient Notes:
- Tortillas – I love to buy raw tortillas that you have to cook at home. They sell them at Costco and they are so much better.
- Vegan Butter – Whatever brand you prefer will work. I generally have Country Crock’s Plant Butter on hand. You could make these oil free however they won’t be as crispy.
- Sweet Potato – I prefer to use a Garnet or Jewel Sweet Potato for this recipe.
- Black Beans – To keep this meal quick and easy I recommend using canned black beans just look for a low sodium or no salt added option.
- Bell Pepper & Onion – I generally use Yellow Onion and Red or Orange Bell Pepper.
- Zucchini – You could also use squash.
- Spinach – I use baby spinach but regular fresh spinach will work.
- Spices – These will help to season your veggies up fajita style.
- Water – I try to cook veggies with water where I can. If you prefer to use oil I would recommend about 2 tbsp. of Olive Oil.
How To Make:
Place sweet potato into the microwave until tender. I generally put it on the baked potato mode. Depending on your microwave you may need to run this function twice.
While your potato is cooking cut up the veggies. Slice bell pepper and onion into thin strips like you would for fajitas and dice zucchini.
In a large skillet over medium heat add onion and bell pepper and sauté for a few minutes until tender.
Now add the zucchini and stir to incorporate. Add chili powder, garlic powder, cumin, salt and pepper and your water and mix to incorporate everything together.
Now add your spinach and cook until veggies are tender and spinach is wilted and most of the water is absorbed.
Add your black beans to the mixture and allow them to heat up. Once warm set the mixture aside.
Take baked sweet potato and mash. You can either scoop out all of the sweet potato into a bowl or mash it directly in the sweet potato like you would a baked potato.
Butter tortilla on one side. Assemble quesadilla with mashed sweet potato, black beans and veggie mixture.
Fold in half and place in skillet over medium heat. Cook on each side about 1-2 minutes until golden brown.
Serve with guacamole or smashed avocado, lime and your favorite salsa.
Enjoy!
Tips For Success:
- Serve with your favorite fixings. Salsa, guacamole or smashed avocado are a must in my book. If you are a fan of hot sauce that will also work as well. I personally am a salsa lover. I love love love a fire roasted salsa with this quesadilla, it goes so well!
- Add less veggies and dice them up for kids. If you are worried your kiddos won’t be a fan of these veggie loaded quesadillas dice those veggies up small. They will be a little less noticeable to the kids.
- Customize them. Not a fan of zucchini? Spinach not your favorite? No problem, these are totally customizable. I personally love the veggie combo in this recipe but the options are truly endless. Any of your favorite veggies will work!
Yes, if you would like to omit the butter you can. They won’t get that traditional quesadilla crispy crunch but will still be tasty. Just simply omit the butter and place in a pan on low to medium heat. Cook on both sides until golden.
I wouldn’t recommend storing them after cooking. They will get soggy and not tasty. If you want to make this ahead, store the ingredients separately and then assemble when you are ready to cook them.
Other Quick & Easy Dinners:
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Loaded Vegan Quesadilla
Ingredients
- 2 tortillas
- 1 cup fresh spinach
- 1 large sweet potato
- ¾ cup whole cooked black beans
- ½ cup water
- ½ bell pepper thinly sliced
- ½ small onion thinly sliced
- ½ small zucchini diced (or ¼ of a large)
- 1 tbsp. vegan butter
- 1 tsp. chili powder
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. cumin
- salt & pepper to taste
Instructions
- Place sweet potato into the microwave until tender. I generally put it on the baked potato mode. Depending on your microwave you may need to run this function twice.
- While your potato is cooking cut up the veggies. Slice bell pepper and onion into thin strips like you would for fajitas and dice zucchini.
- In a large skillet over medium heat add onion and bell pepper and sauté for a few minutes until tender.
- Now add the zucchini and stir to incorporate.
- Add chili powder, garlic powder, cumin, salt and pepper and your water and mix to incorporate everything together.
- Now add your spinach and cook until veggies are tender and spinach is wilted and most of the water is absorbed.
- Add your black beans to the mixture and allow them to heat up. Once warm set the mixture aside.
- Take baked sweet potato and mash. You can either scoop out all of the sweet potato into a bowl or mash it directly in the sweet potato like you would a baked potato.
- Butter tortilla on one side. Assemble quesadilla with mashed sweet potato, black beans and veggie mixture.
- Fold in half and place in skillet over medium heat. Cook on each side about 1-2 minutes until golden brown. Repeat this process for your other quesadilla.
- Serve with guacamole or smashed avocado, lime and your favorite salsa.
- Enjoy!
Notes
- Generally speaking bell peppers and onions have enough water in them to cook without oil. Depending on your pan however you may have issues. If the peppers and onions stick to the pan you can add some water throughout the veggie cooking process. If you would rather add oil about 2 tbsp. should work well.
- I love my quesadilla fully loaded if you want to stretch your fillings you could likely get 3-4 quesadillas out of this recipe. Just make sure to use a large sweet potato.
- You can mix up the veggies you use for this dish as well. I have added things like mushrooms or squash, all versions have been delicious!