This No-Queso-Dilla is one of my go to dinners when I’m short on time or motivation to cook a meal. Its super filling, full of healthy ingredients and flavor. Plus, food that you dip is the best food. That’s a fact. Don’t at me.
I almost always have baked sweet potatoes in my fridge for lazy dinner days. And this is the best way to use them. If you don’t have sweet potatoes baked and in your fridge you can peel, chop and steam or boil them. OR microwave some frozen sweet potato or even frozen butternut squash to use.
The veggies in this recipe are up to you. I chose a colorful mix of red onion, red bell pepper and kale, but I’ve made them with mushrooms, zucchini and chard, too. This is a great recipe to use up whatever veggies are in your fridge. So, play around with it and use whatever your have or whatever you like best!
And if you have a non diary cheese that you love, feel free to add it. I just love these as they are, with maybe a sprinkle of nutritional yeast.
When choosing refried beans, be sure to check that they are vegetarian. Some brands still use lard. Same goes for the tortillas! Its not super common anymore, but its worth a check.
When they are done, dip them in whatever you like. Salsa and guac are my personal favorites. But non dairy sour cream or my Salsa con Queso would also be great! I’m actually pretty upset that I didn’t have any salsa con queso handy for dipping.
So here it is. Another delicious and nourishing weeknight meal to put in your recipe bank. Enjoy!
Sweet Potato + Black Bean Quesadillas
Ingredients
- 3 Large Tortillas 10”
- 1 Cup Mashed Sweet Potato*
- 1 -15 oz Can Refried Beans I used refried black beans
- 2-3 tsp Canola Oil
- 1 Small Red Onion cut in half and sliced into 1/4 inch slices
- 1 Red Bell Pepper sliced into 1/4 inch strips
- 4-5 Cups of Kale de-stemmed and roughly chopped
- 1/4 tsp garlic powder
- Salt and Black Pepper to taste
- For dipping:
- Jarred Salsa of Choice
- Homemade or Storebought Guacamole
Instructions
- Sauté onion and bell pepper in a skillet with 1 tsp canola oil, garlic powder, a pinch of salt and black pepper for 4-5 minutes of until they are tender crisp. Add kale and cook for 1 minute longer or until the kale is wilted. Remove from heat.
- Next build your no queso dilla. Lay a tortilla onto a flat surface. On one half, spread about 1/3 of a cup of sweet potato and on the other half spread about 1/3 of a cup of refried beans. Spread desired amount of sautéed vegetables on one side and fold the tortilla onto itself, gently pressing down so the middle is held in place.
- Place a large nonstick skillet over medium low heat. Add 1 teaspoon of canola oil and swirl the pan to coat. Add the 'dilla to the pan and let cook over medium low heat for 4-5 minutes or until the bottom side is as brown as you like. Flip and repeat.
- Transfer to a cutting board and cut into 3 or 4 triangles, serve with salsa and guacamole for dipping.
Notes
Let me know how this recipe worked for you and if there is anything you’d like to see me make next!
