Sweet Potato Black Bean Quesadillas
with Avocado Mojo
Chipotle morita powder is made by smoking ripe, red jalapenos, drying the chiles, and then grinding them to a fine powder. It has a medium-hot heat level and fruity, smokey flavor. We stir this flavorful chile powder into smashed black beans and sweet potatoes for a savory quesadilla filling. We pair this with a creamy, cooling avocado salsa, made with vegan sour cream and zippy, herby mojo verde sauce.
Nutrition (per serving)
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INGREDIENTS
- 1 sweet potato, peeled and cut into 1-inch cubes
- 1/2 tsp chipotle morita powder (divided)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 6 oz organic black beans
- 6 tbsp mojo verde sauce (divided)
- 1 avocado, halved and peeled
- 2 oz Treeline® Dairy-Free Sour Cream
- 2 whole wheat flour tortillas
- 5 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add sweet potato and cook until beginning to brown, 5 to 7 minutes. Add just half the chipotle morita, cumin, oregano, black beans, just half the mojo verde, ½ cup water, and a pinch of salt and pepper and stir to combine. Cover and simmer until sweet potato is tender, 8 to 12 minutes. Transfer to medium bowl and use back of fork to gently smash mixture until cohesive. Wipe skillet clean and reserve for step 3. (4-servings: use 2 tbsp vegetable oil, 1 cup water) (TIP: Add more chipotle morita if you prefer more spice.)
Combine avocado, remaining mojo verde, sour cream, and a pinch of salt and pepper in medium bowl. Mash with back of fork until smooth and set aside.
Heat 1 tsp vegetable oil in same skillet over medium heat. Add one tortilla and cook until pliable and warmed through, about 1 minute. Add filling to one side of tortilla, fold tortilla in half, and press gently to seal. Cook until golden brown, 2 to 3 minutes per side. Repeat with remaining tortilla.
Cut sweet potato black bean quesadillas in half and serve with avocado mojo. Tuck in!
SIMILAR RECIPES
One Skillet Black Beans & Sweet Potatoes with Mojo Rojo
Ranchero Bowls with Cumin-Roasted Vegetables & Serrano Yogurt
Buffalo Cauliflower Quesadillas with Jalapeño Mango Salsa & Ranch
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
