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!

Sweet Potato Quesadillas With Black Bean Pineapple Salsa [Vegan]



Cooking Time



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


For the Black Bean Pineapple Salsa:

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

For the Quesadilla Filling:

  1. 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.
  2. Heat tortilla in a large skillet over medium-high heat.
  3. Add half of sweet potato mixture (and cheese, if using), fold tortilla in half and cook until tortilla is lightly golden.
  4. Top with black bean pineapple salsa and enjoy!


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