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Black Bean & Sweet Potato Quesadillas

  • Cooking time20 minutes
  • Prep time15 minutes
  • Recipe serves 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
Total Fat15.00 g
Saturated Fat5.000 g
Trans Fat0.000 g
Cholesterol0 mg
Sodium600 mg
Total Carbs63.00 g
Dietary Fiber12.0 g
Sugars7.00 g
Protein13.00 g
Vitamin D0.000 %
Calcium10 %
Iron30.00 %
Potassium15.000 %


  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.