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Finished quesadilla on a plate with salsa and cilantro in the background.

Loaded Vegan Quesadilla

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!
Prep Time 10 mins
Total Time 15 mins
Course Appetizer, Entree
Cuisine Mexican-Inspired, Vegan
Servings 2 servings


  • 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


  • 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!


  • 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!


Calories: 341kcalCarbohydrates: 59gProtein: 11gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 629mgPotassium: 1039mgFiber: 12gSugar: 10gVitamin A: 19499IUVitamin C: 58mgCalcium: 146mgIron: 5mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens