Roasted sweet potatoes and refried beans are wrapped in crispy fried tortillas to make a delectable dinner!
Oh Monday, here you are yet again…with your chilly winds and grey skies.
Actually, I’m happy to see another Monday, because that means we are getting through winter and heading to SPRING! Can you even believe it? The first day of Spring is only 25 days away. That gives me hope, even though we are still in the negative temps over here.
I was in a bit of a blah mood this weekend, and most food was sounding sort of boring. (That happens to me in the winter!) I decided to roast some sweet potatoes, (because those ALWAYS sound good), and the next thing I knew, we had a pile of crispy, melty, delicious quesadillas.
And is there anything better to take away the winter blahs than a nice creamy, crunchy, comforting meal? I think not. This easy recipe is sure to become a family favorite.
Now, maybe you’re saying, quesadillas? So what. Big deal. But it IS a big deal when you can’t eat wheat or dairy.
It took a long time for me to realize that there were awesome gluten free tortillas available, and to figure out that the Daiya cheese blocks melt into very realistic cheesy goodness that’s perfect for quesadilla making.
Prior to those discoveries, I just stuck to tacos. And in the crunchy shells, thank you very much. But if you can get your hands on the Rudi’s gluten free tortillas, you won’t believe how much they taste like regular tortillas. And they get so nice and crispy and browned when you fry them. Yum.
These were so, so, so good. If you don’t have food allergies, then you still must make these, but just use your favorite tortillas and regular pepper jack cheese.
The sweet potatoes and refried beans add a ton of fiber to these quesadillas, as well as some iron and lots of vitamin A. I like to top these with guacamole or avocado slices.
If Rudi’s tortillas do not work for your dietary needs, look into B Free tortillas, which we love and can find at Meijer and other grocery stores. Always call to check with the brand to see if a product is safe for you!
Disclosure: This post contains affiliate links.
Roasted Sweet Potato and Bean Quesadillas.
Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.
Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.
Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.
Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
Repeat with remaining ingredients.
Slice quesadillas and serve with avocado.
*Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.
These are best eaten fresh - but leftovers can be refrigerated for two days.
These are warm and filling – the perfect lunch for after a morning of playing in the snow!
How was your weekend? Are you counting down the days to Spring like me?
Follow The Pretty Bee (Allergy Friendly Eats)’s board DELICIOUS Vegan Recipes. on Pinterest.
Did you use the Daiya Havarti Jalapeno cheese block? That adds a lot of flavor.
These are delicious!
Thank you! Glad you like them!
I never comment on recipes but this was so amazing that I have to. I made this for lunch today and I’m probably eating it for dinner, too. So, so, so good. One of the best things I’ve put in my mouth. And the Daiya was so much better and meltier than I expected!
So glad that you liked it! I really appreciate you letting me know! :)
Why is there bean in the title, but not recipie? Should it just be sweet potato quesadilla?
There are refried beans in there…they are in the ingredient list.
Arman @ thebigmansworld
This looks delicious- It’s not snowing here but if I play in the sun, can I still eat this?
For sure! :)
Loving these!! I’m always looking for a quick vegan meal! I’ve been meaning to try Daiya cheese. It sounds so yummy!
It is a really good cheese substitute!
Jessica Levinson (@jlevinsonrd)
These look great! I have a similar recipe for sweet potato black bean quesadillas, but mine have dairy. This is a great alternative!
When in doubt, eat sweet potatoes – always the best idea! These look awesome and I’ve been on the hunt for decent GF tortillas.
Strength and Sunshine
These may just happen this weekend! I have everything I need!
Sweet potatoes are so nourishing! I love them year-round but even more so during the winter. If I were a vegetable, I think I would be a sweet potato ;) How is Daiya cheese like? I keep seeing it around but haven’t tried it yet. These quesadillas sound delicious!
Gayle @ Pumpkin 'N Spice
These quesadillas look fantastic! I’m loving the sweet potatoes in here, so creative!
Sarah@Whole and Heavenly Oven
Great minds think alike! I made quesadillas just yesterday! I guarantee they weren’t as awesome as these around sounding to me right now, though. I LOVE that there’s sweet potatoes inside!
Yum! I love sweet potato. I’ve had sweet potato tacos and I’ve had sweet potato in huevos rancheros, but never in a quesadilla. So yummy :)
Natalie @ Tastes Lovely
It is already feeling like spring here in California! It’s so nice and sunny out. Hopefully the sun will start shining where you are very soon! These quesadillas sound delicious! I bet the sweet potato gives them great flavor : )