- 4 sweet potatoes
- 1 medium red bell pepper or 1 large poblano pepper, seeded and sliced
- 1 medium red onion, sliced
- One-half 8-ounce package cremini mushrooms, sliced
- 1 teaspoon cumin
- 1⁄2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1⁄4 cup low sodium vegetable broth
- One 15-ounce can black beans, drained, or 1 1⁄2 cups cooked beans
- 1⁄4 tsp sea salt (optional)
- 1 to 2 medium jalapenos, seeded and minced
- 1⁄2 cup nutritional yeast
- Juice of 2 limes
- 4 to 6 large whole-grain tortillas
- 1.5 cups loosely packed arugula (or spinach)
- 1 medium avocado, sliced
- Preheat oven to 400F
- Place the sweet potatoes on a small baking sheet and bake for 40 minutes. Set aside.
- Mix the bell pepper, onion, mushrooms, cumin, coriander, oregano, and low sodium vegetable
broth on a large, parchment-lined baking sheet and bake for 20 minutes. This can be done in the
same oven in tandem with the baking of the sweet potatoes. Remove the vegetables from your
oven, toss in the black beans and set aside. (Keep your oven at 400 degrees F for baking the
- Mash the skin-on sweet potatoes with the jalapeno, nutritional yeast, and lime juice in a medium
- Spread 1⁄2 cup of the sweet potato mixture evenly over half of each tortilla, top the sweet potato mixture with 1⁄2 cup vegetable and beans mixture and optionally sea salt and set aside, and fold each into a half-circle.
- Place the quesadillas in a single layer on 1 or 2 parchment-lined baking sheets [optionally, spray top lightly w/ olive oil (less than a second) . Bake the quesadillas for 10 minutes, flip over, and bake another 5 minutes, or until golden brown.
- Garnish each quesadilla with 1/4 cup arugula and sliced avocado.
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