Sweet Potato & Black Bean Quesadillas with Cumin Sour Cream

Sweet Potato & Black Bean Quesadillas

with Cumin Sour Cream

GET RECIPES DELIVERED
dinner

We think you’ll love this quick and flavorful quesadilla. It includes onions that become golden brown, sweet, and delicious when caramelized. Pro tip: add a half cup of water to the pan while cooking and allow them to soften while you move on to the other steps.

Winter Recipes Quick and Easy Party Foods Summer Recipes Fall Recipes Nut-Free High-Protein Gluten-Free Root Vegetables Beans/Legumes Dinner Appetizer Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
720
FAT
17g
CARBOHYDRATES
127g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 lime
  3. ¼ cup vegan sour cream
  4. ½ tsp cumin
  5. 1 sweet potato
  6. 1 can black beans
  7. 4 corn tortillas
  8. ½ cup vegan mozzarella
  9. 1 tbsp + 2 tsp vegetable oil*
  10. Salt*
  11. *Not Included
  12. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Caramelize the onions
Peel and thinly slice the onion. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced onion and cook, stirring often, until browned in places, about 5 to 7 minutes. Add ½ cup water and a pinch of salt. Reduce heat to medium-low and cook until softened and lightly browned, about 3 to 5 minutes.
2
Prepare the produce and sauce
Halve the lime. Combine the juice from just half the lime, sour cream, cumin, and a pinch of salt in a small bowl. Stir the cumin sour cream. Peel and dice the sweet potato. Drain and rinse the black beans. Cut the remaining lime half into wedges.
3
Add the sweet potato
Add the diced sweet potato and ¼ cup water to the skillet with the onions. Cook, stirring occasionally, until the sweet potato is tender, about 6 to 8 minutes.
4
Assemble the quesadillas
Lay the corn tortillas flat on a work surface. Sprinkle just half of the mozzarella onto the tortillas. Top with the sweet potato and caramelized onions and black beans. Sprinkle with the remaining mozzarella, top each with a second tortilla, and press gently to seal.
5
Cook the quesadillas
Wipe the skillet clean and return to medium heat with 1 tsp vegetable oil. Once hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side, about 1 to 2 minutes more. Transfer to a plate. Add another 1 tsp vegetable oil to the skillet, and repeat with the second quesadilla.
6
Serve
Cut quesadillas into quarters. Serve the sweet potato & black bean quesadillas with cumin sour cream and lime wedges. Serve any remaining filling on the side.