Sweet Potato & Black Bean Quesadillas Sweet Potato & Black Bean Quesadillas

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler

In these vegetarian quesadillas, spiralized sweet potatoes add texture, black beans add protein and chopped green chilies add a punch, making this dish a satisfying Meatless Monday meal. 

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Avocado Salad:


In large nonstick skillet, heat oil over medium-high heat; cook sweet potato and salt, stirring occasionally, until tender, 5 to 6 minutes. Add chilies and beans; cook, stirring, until heated through, about 1 minute. Scrape into bowl; wipe pan clean.

Heat same pan over medium-high heat; place 1 tortilla in centre. Sprinkle with 1/4 cup of the Monterey Jack; top with one-quarter of the sweet potato mixture and additional 1/4 cup of the Monterey Jack. Top with 1 tortilla, pressing to adhere; cook, flipping once, until golden and cheese is melted, 3 to 4 minutes. Transfer to cutting board; keep warm. Repeat with remaining tortillas, Monterey Jack and sweet potato mixture. Cut into quarters.

Avocado Salad: Meanwhile, in bowl, toss together avocados, cucumbers, red onion, cilantro, lime juice, oil and salt to coat. Serve with quesadillas.

Nutritional facts PER SERVING: about

  • Fibre 15 g
  • Sodium 676 mg
  • Sugars 7 g
  • Protein 19 g
  • Calories 608
  • Total fat 35 g
  • Potassium 1040 mg
  • Cholesterol 31 mg
  • Saturated fat 0 g
  • Total carbohydrate 60 g


  • Iron 21
  • Folate 73
  • Calcium 33
  • Vitamin A 17
  • Vitamin C 45
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Lunch & Dinner

Sweet Potato & Black Bean Quesadillas