This post is sponsored by Mission Foods. The opinions and text are all mine.
There are few dishes that please a crowd quite like the quesadilla. Kids and adults alike love a crispy tortilla filled with yummy ingredients, and this dairy-free take on the standard quesadilla is no exception.
Like most quesadillas, this sweet potato black bean version makes a quick and easy meal, snack or appetizer—but unlike the standard cheesy recipe, this version is vegan friendly. Thanks to the creamy, delicious and flavorful filling, you won’t even miss the cheese.
The filling for these quesadillas features mashed sweet potatoes with a smoky and sweet flavor profile (including cinnamon, smoked paprika, cumin and chili powder), black beans and sautéed peppers and onions. The Mission® Protein Tortillas used in this recipe are ideal because not only are they vegan and Keto friendly, but they’re also loaded with 7g of high-quality plant protein and packed with fiber.
I love these Mission Protein Whole Wheat Flour Tortilla Wraps because they’re just as soft, flavorful and versatile as standard tortillas, but they’re low in carbs and they appeal to picky eaters. Plus, they’re vegan, so they’re the perfect party snack when you have guests with different dietary needs.
These tortillas make it so easy to ditch the carbs while still enjoying all of the flavor of your favorite tortillas. Just one serving of Mission’s pea protein provides 10% of the recommended daily value of protein and contains essential nutrients and amino acids to fuel an active lifestyle.
And did I mention the dip?! This creamy avocado salsa verde comes together quickly in the blender with one fresh avocado, a jar of store-bought salsa verde, lime and fresh cilantro.
In fact, this whole dish comes together with so little effort. Simply chop your sweet potatoes into chunks and boil until fork tender. While the sweet potatoes cook, sauté́ the onion, bell pepper and garlic in a skillet.
Once you’ve drained and mashed your sweet potatoes, you’re ready to stir in the spices, sautéed vegetables and black beans until all of the ingredients are evenly distributed.
Then spoon the filling into the tortillas and cook in a skillet lightly coated with cooking spray until the tortillas are browned and crispy. Serve immediately with your favorite dips and toppings.
I opted for fresh cilantro, a squeeze of lime and a dollop of the creamy avocado salsa verde, and the flavor combination was heavenly. I’m definitely adding these quesadillas to my game day snack repertoire once I start entertaining at home again, but for now I’m pretty excited to enjoy them all on my own as a flavorful, better choice in the new year.
What is your favorite out-of-the-box quesadilla filling?
If you’re looking to recreate this recipe, you can find Mission Tortillas in the Bread or Mexican/ Multicultural Foods aisle at Publix as a part of the Be the Best You promotion going on now through 2/20/21. Pick up the 1/23 Extra Savings flyer in-store or access online!
Vegan Sweet Potato Black Bean Quesadillas
- 3 small sweet potatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp cinnamon
- 1 tbsp chili powder
- 1/2 tsp kosher salt
- ground pepper to taste
- 2 tsp extra virgin olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 2 cloves garlic, minced
- 1 15oz can black beans, drained and rinsed
- 6 Mission Protein Whole Wheat Flour Tortilla Wraps
- Lime wedges and cilantro to garnish (optional)
Creamy Avocado Salsa Verde Dip
- 1 large ripe avocado, pitted and sliced
- 1 cup salsa verde
- 1 handful fresh cilantro (some stems can be included)
- 1/2 lime, juiced
- Wash and scrub potatoes but do not peel. Cut into 1-inch chunks. Place in a large saucepan and cover with water. Bring to a boil and continue boiling about 8 minutes or until potatoes are fork tender. Remove pot from heat and drain potatoes, then return potatoes to the pot and mash. Add cumin, smoked paprika, cinnamon, chili powder and salt. Stir until incorporated and set aside.
- Heat olive oil in skillet. Add chopped onion and peppers and sauté for about 3 minutes, until they start to soften. Add the garlic and cook about 5 more minutes, until onions are translucent.
- Add sautéed vegetables to the sweet potato mash and stir to incorporate. Add drained and rinsed black beans to mash and stir until all ingredients are fully mixed. Add ground pepper and more salt to taste as needed.
- Heat a large skillet over medium heat and lightly coat with cooking spray. Spoon a heaping 1/2 cup of filling onto half of one tortilla, fold tortilla to close and place in skillet. Brown until the bottom of the tortilla is crispy, then flip to brown the other side. Repeat with additional tortillas.
- To make creamy avocado salsa verde dip: Combine avocado, salsa verde, cilantro and lime juice in blender or food processor. Blend until creamy, pausing to scrape sides of blender or processor as needed. Serve in bowl for dipping.
- Slice quesadillas into wedges using a knife or pizza cutter. Serve hot with a side of creamy avocado salsa verde and enjoy immediately!