Black Bean & Sweet Potato Quesadillas

Our plant based recipe for Black Bean & Sweet Potato Quesadillas is so versatile it works for breakfast, lunch or dinner. Healthy ingredients, like spinach, sweet potato and black beans, are sandwiched in a whole wheat tortilla, then pan seared in Country Crock Plant Butter. So easy and delicious!

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Prep time10 min
Cooking time20 min
PortionsPortions 4
DifficultyEasy

Ingredients

4 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, divided
1 medium onion, chopped
2 medium sweet potatoes, peeled if desired and cut into 1/2-inch pieces (about 3 cups)
2 cloves garlic, minced
1 1/2 tsp. ground cumin
1/2 tsp. ground chipotle chili pepper
2 cups baby spinach leaves
1 can (15 oz.) black beans, rinsed and drained
4 (8-in.) whole wheat flour tortillas

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Melt 2 tablespoons Country Crock® Plant Butter with Avocado Oil in large nonstick skillet over medium-high heat. Add onion and cook 3 minutes or until softened.
Add sweet potato, garlic, cumin and chipotle chili powder and cook 8 minutes or until tender, stirring occasionally. Lightly mash sweet potatoes with a fork and stir in spinach until wilted and then black beans. Remove mixture from skillet and wipe skillet clean.
Place ¾ cup sweet potato mixture on one side of each tortilla top then fold tortillas in half.
Melt 1 tablespoon Plant Butter in skillet. Place 2 tortillas in skillet and cook 5 minutes, turning once, until lightly browned. Repeat with remaining Plant Butter and tortillas.

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