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Black Bean & Sweet Potato Quesadillas

  • Cooking time20 min
  • Prep time15 min
  • Portions 4
recipe image Black Bean & Sweet Potato Quesadillas


  • 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
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. 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.
  2. 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.
  3. Place ¾ cup sweet potato mixture on one side of each tortilla top then fold tortillas in half.
  4. 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.