close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

These quesadillas, from Plant-Strong: Discover the World’s Healthiest Diet, are a regular with the Engine 2 plant-strong Hall family. They are simple to make and very satisfying.

sweet potato quesadilla topped with guacamole - one of many plant based recipes

Ingredients

  • 1 large sweet potato
  • 1 cup brown rice, cooked
  • 8 ounces vegetarian, no added oil, re-fried beans
  • 1 cup of salsa
  • 1 cup fresh spinach
  • 8 ounces black beans, drained and rinsed
  • ¼ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 jalapeño pepper, diced (optional and HOT)
  • 6-8 whole-wheat tortillas

Instructions

  1. Preheat oven to 375º F.  Prepare a sheet pan with parchment paper.
  2. An hour before you plan to eat, peel and quarter the sweet potatoes.
  3. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft.
  4. In the meantime, prepare rice in a rice cooker or on stove top as directed.
  5. Remove sweet potatoes from oven and toss into a mixing bowl. Mash sweet potatoes with the salsa, rice and fresh spinach.
  6. Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat.   Add onion powder, chili powder and cumin to taste and stir.
  7. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture.  Add jalapeños if desired.
  8. Place another whole wheat tortilla on top.  Press down on top tortilla with spatula with pan on medium heat for about 3 minutes. Flip with spatula and cook for another three minutes.
  9. Voila! Cut into desired number of sections. Serve topped with salsa.
  10. Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.
tags:

Comments (41)

(4.89 from 37 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Bethany2 days ago
Reply
Do you want to report this comment as inappropriate?

Best new recipe I’ve tried in a long time!

Bob K3 weeks ago
Reply
Do you want to report this comment as inappropriate?

Does anyone know if you do not finish it all if it can be frozen. I have quite a bit left over and do not want to toss it. It is so delicious.

Amber1 month ago
Reply
Do you want to report this comment as inappropriate?

I am pretty shocked… I wanted to try these because I love sweet potatoe and black beans. They go so well together. The problem is I have tried lots of forks over knives recipes and they just fall short every time in the flavor dep. However these are amazing. Even my super picky son loved them!!! Huge hit and will make these again. Also super easy to throw together. We did use white rice and the tortillas you cook from Costco.

Mare2 months ago
Reply
Do you want to report this comment as inappropriate?

We have vegetarian refried beans in cans here but they have some type of oil in them so it would seem you are suppose to make it yourself. We can also buy salsa in jars at the grocery store but it’s really easy to make in a blender.
I only came upon this site trying to see what kind of recipe I might want to try; sorry no one answered you.

Amie King2 months ago
Do you want to report this comment as inappropriate?

These are excellent! Very easy, tasty, and filling.

Chris2 months ago
Reply
Do you want to report this comment as inappropriate?

This may be because I am not American or live in America but do you make the refried beans from scratch? And salsa, is that something you buy from a store or do you have to make that too? We don’t use these ingredients in Australia.

Sara2 months ago
Do you want to report this comment as inappropriate?

Refried beans come in a can here. You could just mash a can of pinto (or white) beans as a replacement. There’s also an easy slow-cooker no-refried beans recipe on allrecipes.com if you want to cook them from dry beans. (It makes the equivalent of 4 cans… You can freeze excess.)

No salsa? As a Texan, that literally blows my mind. You could use just chopped fresh tomatoes (with the juices), a bit of minced onion, some cilantro (I think outside the US you just call it coriander), and a minced jalapeño if you want some kick… Or just a can of fire-roasted tomatoes… (Maybe drain the liquid into a bowl, use the tomatoes, then add some of the juice back into your quesadillas mix if it’s too dry.)

Lisa3 months ago
Reply
Do you want to report this comment as inappropriate?

So delicious!!! My family also loves it!!

Kristi3 months ago
Reply
Do you want to report this comment as inappropriate?

I froze the leftover filling. Later I thawed and heated the filling in the microwave, then made the quesadillas. Quick and delicious dinner!

Virginia3 months ago
Reply
Do you want to report this comment as inappropriate?

Good eats, not to hard to make, I substituted refridge beans with a can of pinto beans. I really enjoyed it !

Ob3 months ago
Reply
Do you want to report this comment as inappropriate?

This was so filling and delicious. I used sautéed collard greens from the night before instead of spinach. I switched to a Cauliflower burrito wrap. I will be making this again. Great introduction as I slowly make a transition to this new healthy lifestyle.

D4 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious and satisfying. Easy to make. Enjoyed by the whole family.

Chel Ladida4 months ago
Reply
Do you want to report this comment as inappropriate?

I am completely shocked and happily surprised how delicious and satisfying these were when I ate them. Excellent recipe and easy.

Michael Williams5 months ago
Reply
Do you want to report this comment as inappropriate?

I’m not a vegan, far from it. But this meal made me consider batting for the vegan team. Full of flavour and yum yums. Would recommend to anyone wanting to cleanse the toxins. Definitely something to make for your family as there is plenty to go around. If I had a restaurant this would definitely go on the vegan menu. Feeling Blessed

Nannette Gonzalez6 months ago
Reply
Do you want to report this comment as inappropriate?

Thank you for this delicious recipe! I’m so amazed how this quesadilla was so much tastier than a gross cheese quesadilla!

Jennie6 months ago
Reply
Do you want to report this comment as inappropriate?

It’s taken me 5 years to put sweet potatoes in my Mexican dishes…always thought it would taste too sweet. I cannot believe I waited that long. This is seriously one of my favorite things I’ve tried in my wfpb journey.

liam6 months ago
Reply
Do you want to report this comment as inappropriate?

This is a favourite in our household. All the kids enjoy it too!

Easy to make, really filling and you can easily add more to make extras for lunches etc too.

liam6 months ago
Reply
Do you want to report this comment as inappropriate?

This is a favourite in our household. All the kids enjoy it too!

Easy to make, really filling and you can easily add more to make extras for lunches etc too.

Justin7 months ago
Reply
Do you want to report this comment as inappropriate?

Making this for the 3rd time in 3 weeks, it’s so good! We use corn instead of rice and usually do burritos, but there’s no wrong way to do it.

Mary Ann7 months ago
Reply
Do you want to report this comment as inappropriate?

This was excellent. It makes a lot so I put some in the freezer. We’ll see how well it warms up later. I like mine spicy so I used some jalapeños on top.

Bob4 months ago
Do you want to report this comment as inappropriate?

Did you take any out of the freezer yet? If so, how was it? I made some yesterday and my family truly enjoyed it.

Christy8 months ago
Reply
Do you want to report this comment as inappropriate?

This was great. I made the sweet potatos in the instapot and thawed frozen brown rice, black beans and refried beans. I make big batches of beans and rice and cook and vaccuseal them in 2Cup portions. This way I can throw together a meal alot quicker. I use my instapot and rice cooker alot. Otherwise yes- this would have taken a long time. But what great taste! I added a can of tomato paste, real onion instead of the powder, more of the spices and a jalapeno in the mix. I didn’t have spinach so I threw in some kale. Spinach would be better but the kale was not bad. But the flavor is fantastic. This recipe is a keeper.

Brandon9 months ago
Reply
Do you want to report this comment as inappropriate?

Outstanding! My picky family ate this up: omnivore wife, 11, 8 & 3 year olds kids all loved it. We doubled the recipe and froze it for later. We’ve had it twice. So good.

Changes I made: half salsa. This was an attempt to keep spiciness down for kids. Flavor and consistency was all good. Also, wrapped the sweet potatoes in foil for baking w skin on. Super juicy after an hour plus. I also added sweet corn. I had a bag of frozen and it seemed appropriate. We garnished w pickled red onions. Live this recipe.

Nikki9 months ago
Reply
Do you want to report this comment as inappropriate?

Very good! The sweet compliments the spicy! I would double it next time so that I could use the whole can of beans. I make my own Pico de gallo, so I used that. I like spicy foods, so I added another jalapeño. Even my meat eating fiancé went back for seconds!

Debbie9 months ago
Reply
Do you want to report this comment as inappropriate?

This has become a regular in my house. We like it topped with salsa and avocado. It satisfies that junk food craving in a healthy way.

Ryan & Joanna9 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious. Made with cauliflower rice as mentioned in another comment and boiled the sweet potato as I prefer it that way. Salt and pepper to taste and my wife and I were very impressed.

Next time I won’t use black beans though unless I process them as I really enjoyed just the nice texture of the dish without the chewy crunch of black beans.

Will be a regular dish for us!

Jodi11 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious! I just made these! I substituted cauliflower rice for the brown rice. Mmmmm.

Deborah Likens11 months ago
Reply
Do you want to report this comment as inappropriate?

These were very yummy. And very filling. In my case I put too much filling in my Ezekial tortillas. So next time I will use less. I also think I would like them crunchier! So just some tweaking on how I put them together. This will be a staple for us$

amy wing11 months ago
Reply
Do you want to report this comment as inappropriate?

I use my Instant Pot to steam sweet potatoes every weekend, I cook 5-6 in a batch, this allows me to use them throughout the week in recipes, this is the perfect recipe to use some for.

STEPHANIE HIGGINS11 months ago
Reply
Do you want to report this comment as inappropriate?

Delicious!! Super easy!

Veronica11 months ago
Do you want to report this comment as inappropriate?

Can’t eat spinach. Any other suggestions for a replacement ?

L. March11 months ago
Reply
Do you want to report this comment as inappropriate?

My husband and I enjoyed this recipe and found it both tasty and filling. However, I doubt I would make it again because it is too much fuss and mess for a pretty simple meal. Three pots and pans were needed…one to cook the rice, one to heat the mash, and one to heat the actual quesadilla. The kitchen looked like I had just made Christmas dinner Lol. There has to be an easier way to make a healthy quesadilla.

Shelley11 months ago
Do you want to report this comment as inappropriate?

I am thinking about making the filling … but then dehydrating the filling… to rehydrate for a quick quesadilla for camping…. probably would work for home also…. make a 4x batch, dehydrate… and store in jars until ready for a quick meal?

Barbara R.1 year ago
Reply
Do you want to report this comment as inappropriate?

This did not disappoint! So delicious and flavorful. I added some smoked paprika which is my go-to seasoning when I’m making tacos or fajitas and I loved it!

Heather D9 months ago
Do you want to report this comment as inappropriate?

Ohhhhh yes – I will add the paprika – perfect!

Merry1 year ago
Reply
Do you want to report this comment as inappropriate?

Quesadilla’s are my all-time favorite and this recipe did not disappoint. I didn’t have jalapenos on hand but I swapped it with sweet peppers and it was so good!

ian h.1 year ago
Reply
Do you want to report this comment as inappropriate?

A restaurant I used to work at had the most delicious sweet potato black bean quesadilla that got topped with a jicama slaw. This is the closest I’ve ever gotten to recreating it. I usually add a dash of cinnamon for that extra little something.

Dave1 year ago
Reply
Do you want to report this comment as inappropriate?

Excellent hearty snack

Jennifer1 year ago
Reply
Do you want to report this comment as inappropriate?

Two of my favorite things come together – delicious!

Manisha11 months ago
Do you want to report this comment as inappropriate?

This dish is delicious, nutritious and so easy! I made it exactly as the recipe says, for I feel that is the only way you can review a recipe. Next time I will try adding tomatoes and red onions to get more veggies in and serve with more salsa on the side. Definitely going into my rotation! I will also double it so I have something quick in the fridge to heat up. Tastes just as good warmed up in a bowl without the tortilla. Great healthy dish my whole family enjoyed! Thank you!

Andrea1 year ago
Reply
Do you want to report this comment as inappropriate?

Make the whole batch and reheat throughout the week! So easy, affordable, and delicious.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description

Black Bean and Sweet Potato Quesadillas

description
description
about the author

Rip Esselstyn

Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.

sweet potato quesadilla topped with guacamole - one of many plant based recipes see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap