Cilantro Lime Black Bean Veggie Quesadilla

by | May 31, 2026 | Recipes

Jump to Recipe Print Recipe

Cilantro Lime Black Bean Veggie Quesadilla

A Vegetarian special showcasing KALE. Bulked up with nutrients from black beans and sweet potatoes, you will have a full meal deal with this Veggie Quesadilla.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Lunch
Servings 2

Equipment

  • Air Fryer Can use an oven – just takes a bit longer.

Ingredients
  

Roasted Sweet Potatoes

  • 1 medium Sweet Potato (peeled and diced very small)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Cumin
  • 1 tbsp Salt & Pepper

Cilantro Lime Black Beans

  • 1 cup Black Beans (rinsed)
  • 1/2 cup White Onion (diced)
  • 2 Garlic Cloves (minced)
  • 1 tbsp Cumin
  • 1 tbsp Salt & Pepper
  • 1/2 cup Cilantro (finely chopped)
  • 1 Lime – Juiced

Quesadilla Extras

  • 1 cup Vertical Roots Kale (chopped small)
  • 1 cup Monterey Jack Cheese
  • Avacado Spray
  • 2 PC Whole Grain Protein Wraps

Instructions
 

Sweet Potato Prep

  • Combine the diced sweet potatoes, olive oil, and spices. Mix until all potatoes are well covered with oil and spices.
  • Place in an air fryer and cook for 8-10 min at 400 degrees. Checking halfway and tossing around for the final cook. Set aside.

Cilantro Lime Black Beans (Can cook while the sweet potatoes are in the air fryer.)

  • Heat a pan and spray 2 sec of Avacado Spray
  • Add in black beans, onions, garlic, and spices. Heat until onions are translucent and softened.
  • Add in cilantro and add the fresh lime juice, and cook out until well combined and the lime juice is soaked up from the beans.

Build the Quesadilla

  • Place protein wraps on a flat surface.
  • Spread black mean mixture on half of each of the wraps. Press down with a wooden spoon to flatten the bean mixture to make it easier to cook and eat.
  • Sprinkle a small amount of cheese over the beans. Save the rest for the top.
  • Spook the sweet potatoes over the bean mixture on top of the beans and cheese.
  • Take the kale and evenly place it across the toppings of each half of the quesadillas.
  • Sprinkle the remaining cheese over the kale. Fold over the wrap on top of the mixtures and press down lightly.
  • In the pan that the beans were cooked in, spray a little more avocado spray in the pan and heat to medium.
  • Place the 2 prepared halves in the pan. (Or one if the pan is smaller and do in 2 batches.) Lightly brown one side and flip.
  • The goal is to melt the cheese and heat the mixture through. Once lightly browned on both sides, remove from heat and let sit for 2-3 minutes before slicing. This allows the cheese to set and not leak out of the quesadilla.
  • Serve with sour cream and salsa if desired. A side salad pairs very nicely as well with a lime vinaigrette.