Dairy-Free Sweet Potato and Black Bean Quesadillas

A savory and satisfying snack, perfect for an afternoon pick-me-up or a light lunch. This recipe is naturally dairy-free and packed with flavor.

Prep Time

15 minutes

Total Time

35 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.78/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack

Cuisine:

Mexican

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1mediumSweet Potato(Peeled and diced)

£0.60

1canBlack Beans(Drained and rinsed)

£0.65

0.3cupRed Onion(Finely diced)

£0.15

0.5cupCorn(Frozen or fresh)

£0.25

0.3cupCilantro(Chopped)

£0.30

1tablespoonLime Juice(Freshly squeezed)

£0.15

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4Tortillas(Corn or flour, gluten-free if needed)

£0.80

1tablespoonAvocado Oil(Or other cooking oil)

£0.10

Total Cost

£3.11

£0.78 per serving

Instructions

1.
In a large skillet, heat avocado oil over medium heat. Add diced sweet potato and red onion and cook for 8-10 minutes, or until the sweet potato is tender.
2.
Add the black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally, until heated through.
3.
Remove the skillet from the heat and stir in the cilantro and lime juice.
4.
Lay out one tortilla on a flat surface. Spread half of the sweet potato and black bean mixture evenly over half of the tortilla. Fold the other half over to create a quesadilla.
5.
Repeat with the remaining tortillas and filling.
6.
Heat the skillet over medium heat. Cook each quesadilla for 3-4 minutes per side, or until golden brown and heated through. You may need to add a little more oil to the pan if it seems dry.
7.
Remove from the skillet and cut each quesadilla into wedges. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

425 kcal / 1778 kJ

Carbs

65g

25% of RDA

Fat

14g

20% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

11 g

12% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a spicier quesadilla, add a pinch of cayenne pepper or a finely chopped jalapeño to the filling.

Serve with your favorite dairy-free toppings such as salsa, guacamole, or a dairy-free sour cream alternative.

The filling can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Large skillet

Mixing bowl

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Dairy-Free Sweet Potato and Black Bean Quesadillas

Ingredients

Instructions