Weeknight Win: Sweet Potato & Black Bean Quesadillas (Vegan + Kid-Approved!)

 





🧡 Weeknight Win: Sweet Potato & Black Bean Quesadillas (Vegan + Kid-Approved!)

Total Time: 25 mins | Prep: 10 mins | Cook: 15 mins | Serves: 4

Hey friends!

If your evenings look anything like mine—homework, laundry piles, and trying to get dinner on the table before someone starts snacking on cereal—then you’re going to love this one. These Vegan Sweet Potato & Black Bean Quesadillas are hearty, nutritious, and always a hit with my two little ones (and the husband too!). They’re also freezer-friendly and super customizable.

🛒 Ingredients

👩‍🍳 How to Make It (While Doing 3 Other Things)

  1. Steam the Sweet Potato
    Toss the diced sweet potato into a pot of boiling water. Simmer for about 10 minutes until fork-tender. (Now’s a good time to check that math homework!)
  2. Mash and Mix
    In a mixing bowl, mash the cooked sweet potato with a fork. Add the black beans, red onion, cumin, paprika, garlic powder, and a pinch of salt and pepper. Give it a good stir. (Let the kids taste-test if you dare.)
  3. Assemble the Quesadillas
    Lay out a tortilla, spread the mixture on half, then fold it over like a taco.
  4. Toast and Serve
    Heat a nonstick skillet with a touch of oil. Toast each quesadilla for about 2–3 minutes per side, until golden and crispy. Cut into wedges and serve with salsa, guac, or even vegan sour cream.

🧠 Mom Tips

  • 💡 Batch It: Double the filling and save half for lunch wraps or bowls.
  • 🧊 Freeze Friendly: These freeze like a dream—just reheat in a pan or air fryer.
  • 👧 Kid Add-ons: Let the kiddos sprinkle in some vegan cheese or corn before folding. More involvement = more eating!

❤️ Why I Love It

Because dinner should be simple, healthy, and make everyone happy without dirtying every pan in the house. These quesadillas hit all the marks—and are the kind of meal I can make on autopilot after a full day of work, errands, and "Mom, where’s my...?"



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