How do I make the black bean pineapple salsa?

Simply mix the rinsed black beans, chopped fresh pineapple, diced red onion, lime juice, chopped scallions, and optional cilantro in a medium bowl until well combined. Season with sea salt to taste.

What's the best way to prepare the sweet potato filling?

Boil chopped sweet potatoes until tender, then drain and mash them with coconut oil, cumin, chili powder, sea salt, and a spritz of fresh lime juice until smooth and well seasoned.

Can I use different types of tortillas for these quesadillas?

The recipe suggests large spinach tortillas or small tortillas, but you can use any preferred vegan tortilla, such as whole wheat or corn, adjusting the quantity as needed.

How should I store leftover sweet potato quesadillas or salsa?

Store leftover quesadillas and the black bean pineapple salsa separately in airtight containers in the refrigerator for up to 2-3 days. Reheat quesadillas gently in a skillet.

Is the vegan cheddar cheese necessary for the quesadillas?

No, the shredded vegan cheddar is optional. The sweet potato filling is flavorful enough on its own, but cheese can add an extra layer of creaminess and savory depth if desired.

6 years ago

Sweet Potato Quesadillas With Black Bean Pineapple Salsa
[Vegan]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

Order with Instacart Download Our App

Sweet Potato Quesadillas With Black Bean Pineapple Salsa

Golden-brown sweet potato quesadilla halves, filled with creamy spiced sweet potato, topped with vibrant black bean pineapple salsa.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Sweet Potato Quesadillas With Black Bean Pineapple Salsa [Vegan]

Dairy Free

Vegan

Sweet potatoes mashed with coconut oil, cumin, chili powder and sea salt is sandwiched between a spinach tortilla and heated on a warm skillet. Top with fresh tropical black bean pineapple salsa…suitable for a meal or served in smaller portions as an appetizer!

Ingredients You Need for Sweet Potato Quesadillas With Black Bean Pineapple Salsa [Vegan]

For the Quesadillas:

2 cups sweet potatoes, peeled and chopped
1/2 tablespoon coconut oil
1/4 teaspoon cumin
1/8 teaspoon chili powder
sea salt to taste
spritz of fresh lime juice
2 large spinach tortillas or 4 small tortillas
1/2 cup shredded vegan cheddar (optional)

For the Black Bean Pineapple Salsa:

1 can (15 oz) black beans, rinsed and drained
1 1/2 cups fresh pineapple, chopped
3 tablespoons red onion, diced
1 lime, juiced
3 scallions, chopped
1/4 cup cilantro, chopped (optional)
sea salt to taste

Order with Instacart Download Our App

How to Prepare Sweet Potato Quesadillas With Black Bean Pineapple Salsa [Vegan]

For the Black Bean Pineapple Salsa:

Mix all ingredients in a medium bowl until well combined. Taste and adjust flavors as needed.

For the Quesadilla Filling:

In a small sauce pan, boil chopped sweet potatoes until tender and easily pierced with a fork. Drain and mash with coconut oil, cumin, chili powder, sea salt and lime juice. Taste and adjust seasoning as needed.
Heat tortilla in a large skillet over medium-high heat.
Add half of sweet potato mixture (and cheese, if using), fold tortilla in half and cook until tortilla is lightly golden.
Top with black bean pineapple salsa and enjoy!