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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.
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Comments (14)

(4.89 from 18 votes)
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Jodi1 month ago
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Delicious! I just made these! I substituted cauliflower rice for the brown rice. Mmmmm.

Deborah Likens1 month ago
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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 wing1 month ago
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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 HIGGINS1 month ago
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Delicious!! Super easy!

Veronica1 month ago
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Can’t eat spinach. Any other suggestions for a replacement ?

L. March2 months ago
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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.

Shelley2 months ago
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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.3 months ago
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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!

Merry3 months ago
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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.3 months ago
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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.

Dave3 months ago
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Excellent hearty snack

Jennifer3 months ago
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Two of my favorite things come together – delicious!

Manisha2 months ago
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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!

Andrea3 months ago
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Make the whole batch and reheat throughout the week! So easy, affordable, and delicious.

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Black Bean and Sweet Potato Quesadillas

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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.

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