Spiralized Sweet Potato & Black Bean Quesadillas
Golden, cheesy quesadillas filled with smoky spiralized sweet potatoes, hearty black beans, and melty cheese, served with a creamy avocado salsa verde for a fresh, flavorful finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (4 quesadillas)
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Avocado Salsa Verde:
1 cup mild salsa verde (homemade or store-bought)
1 large ripe avocado, pitted
1 handful fresh cilantro (some stems ok)
1/2 lime, juiced (about 1 tbsp juice)
Quesadillas:
1 medium-to-large sweet potato (about 12 oz), peeled
1–2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
Salt, to taste
4 whole grain tortillas (8-inch diameter)
3 cups (6–8 oz) freshly grated cheddar or Monterey Jack cheese
1 cup cooked black beans (from one 15-oz can), rinsed and drained
2 tsp refined avocado oil (or other high-heat oil), for brushing
Instructions
- Make the salsa: In a blender or food processor, combine salsa verde, avocado, cilantro, and lime juice. Blend until smooth and creamy. Set aside.
- Spiralize sweet potato into noodle-like strands. Heat olive oil in a skillet over medium heat. Add sweet potato, chili powder, cumin, and a pinch of salt. Cook 5–7 minutes, stirring, until softened.
- Lay tortillas flat. Sprinkle half of the cheese on two tortillas. Top with sautéed sweet potato and black beans. Add remaining cheese, then cover with the other tortillas to form quesadillas.
- Brush outsides lightly with avocado oil. Heat skillet or griddle over medium heat. Cook quesadillas 2–4 minutes per side until golden brown and cheese is melted.
- Cool briefly before slicing into wedges. Serve with avocado salsa verde on the side.
Notes
Swap sweet potato with butternut squash spirals for a nuttier flavor.
Add sautéed peppers, spinach, or jalapeños for extra veggies or spice.
Use vegan cheese or mashed avocado for a dairy-free version.
Quesadillas can be baked at 400°F (200°C) for 10–12 minutes instead of pan-frying.
Avocado salsa verde is best fresh, but can be stored for 1 day with wrap pressed on surface.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 430
- Sugar: 6g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 45mg
