Vegan Cheesy Sweet potato & Black bean Quesadillas with Avocado Crema

Vegan Cheesy Sweet potato & Black bean Quesadillas with Avocado Crema and topped with corn pico salsa is a delicious meal! These quesadillas make a yummy meal & can be meal prepped. The filling is veggies, sweet potatoes & black beans, layered with cheese that adds melted cheese goodness. The Avocado crema is made with Vegan Mayo and is tangy & creamy which balances the quesadilla. The salsa adds freshness to it and all together it’s a treat! It’s healthy, yummy, vegan, and can be made gluten-free using gluten-free tortillas!

Happy Cooking!

Servings: 3-4 quesadillas

Prep Time: 30 mins

Cooking Time: 30-40 mins

Total Time: 1-1.5 hours

Ingredients: 

Quesadillas:

• 1 tbsp Olive oil

• 1 1/4 cup boiled & mashed Sweet potato - about 2 sweet potatoes

• 1 cup Black beans; washed and drained

• 1/2 medium red onion finely chopped

• 6-8 cloves of Garlic thinly sliced

• 1-2 Jalapeño finely chopped

• 1 medium bell pepper in thin slices - I used 1/2 of two colors

• 2-3 tbsp chopped fresh Parsley

• 1 tsp Salt as per taste

• 1/4 tsp Pepper

• 1/2-1 tsp Chili flakes 

• 1 tsp Cajun seasoning

• 8-12 Cheese slices or shredded cheese- I used Follow Your Heart vegan American cheese slices

• 4-6 10-inch flour Tortilla 

Avocado Crema:

• 1 Avocado 

• 1/3 cup mayo; I used Follow Your Heart Vegenaise

• Salt as per taste

• 1/8 tsp Pepper 

• 1/4 cup lime juice, about one lime

• 2-3 tbsp water

Corn Pico Salsa:

• 1 Roma Tomato chopped

• 1/3 cup red onion finely chopped

• 2 tbsp chopped Coriander 

• 1/2-1 Serrano peppers/jalapeño finely chopped

• 1/2 cup corn kernels

• 2-3 tbsp Lime juice

• Salt as per taste

  
  Directions: 

1. Filling:

   1. Put a pan on low-medium heat and add oil to it.

   2. Once warm, add chopped onions, garlic, and jalapenos and saute for 3-5 mins.

   3. Add chopped peppers and cook for 1-2 mins.

   4. Add chopped parsley, salt, pepper, chili flakes, and cajun seasoning, and cook for 2-3 mins till it’s all well combined.

   5. Add the mashed potatoes and black beans and cook for 3-5 mins. The entire filling should be well mixed.

   6. Keep it aside and cool.

2. Avocado Crema:

   1. In a food processor add avocado, mayonnaise, lime juice, water, salt, and pepper.

   2. Blend till smooth and creamy. Keep aside.

3. Corn Pico Salsa:

   1. In a bowl add tomatoes, onions, jalapenos, corn, coriander, lime juice, and salt.

   2. Mix it well and keep it aside.

4. Assembly:

   1. On a tortilla layer cheese and filling and top with another tortilla.

   2. Put a griddle on medium heat and light;y grease it with oil.

   3. Cook the quesadilla on both sides till crispy.

   4. Slice as you like.

5. Serve warm with avocado crema and corn pico salsa and enjoy!

Notes/Tips:

• If you don’t want it vegan use any cheese and mayonnaise you want.

• You can make the filling and keep it in the fridge for 3-4 days.

• The avocado crema lasts well in the fridge for 5-6 days.

• Ideally, make the corn pico salsa fresh!