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Sweet Potato Black Bean Quesadillas with Mojo Verde & Guacamole Salsa
2 or 4 Serving Dinner

Sweet Potato Black Bean Quesadillas

with Mojo Verde & Guacamole Salsa

Tags: Gluten-Free High-Protein Soy-Free Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
750
FAT
28g
CARBOHYDRATES
100g
PROTEIN
22g

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INGREDIENTS

  1. 1 sweet potato, peeled and cut into 1-inch cubes
  2. ½ tsp chipotle morita powder (divided)
  3. 1 tsp ground cumin
  4. 1 tsp dried oregano
  5. 13.4 oz black beans, drained and rinsed
  6. 3 oz Mojo Verde sauce (divided)
  7. 1 avocado, halved (pit removed)
  8. 2 oz Treeline® Dairy-Free Sour Cream
  9. 2 gluten-free flour tortillas
  10. 1 tbsp + 2 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
750
FAT
28g
CARBOHYDRATES
100g
PROTEIN
22g

Get Recipes Delivered

INSTRUCTIONS

1
Make the sweet potato filling

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add sweet potato and cook until it begins to brown, 5 to 7 minutes. Add just half the chipotle morita powder, cumin, oregano, black beans, just half the Mojo Verde sauce, ½ cup water, and a pinch of salt and pepper and stir to combine. Cover and simmer until sweet potato is tender, 8 to 12 minutes. Transfer the sweet potato bean mixture to a medium bowl and stir until everything is slightly mashed. (4-serving meal: use 2 tbsp vegetable oil, 1 cup water) TIPS: We will reuse this skillet in a later step. If you like it spicy, add more chipotle morita powder or save the rest for another use.

2
Make the guacamole salsa

Scoop the avocado flesh from the skin into a medium bowl. Add the remaining Mojo Verde, sour cream, and a pinch of salt and pepper. Mash with a fork until smooth. Set aside.

3
Build and cook the quesadillas

Wipe out the skillet and add 1 tsp vegetable oil and one tortilla over medium heat. Cook until pliable and warmed through, 1 to 2 minutes. Add sweet potato mash to one side of the tortilla. Fold the tortilla in half and press gently to seal. Cook until golden brown, 2 to 3 minutes per side. Repeat with remaining tortilla.

4
Serve

Cut the sweet potato black bean quesadillas in half and serve with guacamole salsa. Tuck in!

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