These Cottage Cheese Sweet Potato Black Bean Bowls are my vegetarian version of the viral ground beef and sweet potato bowls. These healthy bowls are packed with protein, fiber, and flavor. They can be enjoyed for breakfast, lunch, or dinner, and go great with tortilla chips.
If you’re on TikTok or Instagram, you may be familiar with the viral sweet potato, black bean, and cottage cheese bowls that have been going around. They have avocado and a hot honey drizzle and are packed with protein. I love sweet potato and avocado, so I made a vegetarian version, swapping the beef for black beans. I also left off the hot honey drizzle (kinda by accident), but you can add some if you want a sweet kick. All the flavors in this recipe go well together, and bonus points for this meal’s nutritional value!
Why You’ll Love These Protein-Packed Bowls
They’re filling – Black beans, sweet potato, and cottage cheese are all great ingredients packed with protein and fiber. They help fill you up and keep you feeling full all afternoon.
They can be prepped in advance – This is an excellent recipe for meal prep. I like to make a big batch of beans and roasted sweet potatoes on Sunday, and then I can quickly assemble these bowls for lunch each day throughout the week.
They’re great for any meal – These sweet potato bowls are versatile and can be enjoyed for breakfast, lunch, or dinner. Pair with scrambled eggs for breakfast and a side of chips and salad for dinner.
Why Your Body Will Love This Nutrient-Packed Recipe
Heart Health – Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and can also lower cholesterol. Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Bone Health – Cottage cheese is a powerhouse ingredient packed with protein and calcium. Not only does calcium help your bones grow strong, it also helps them stay healthy, and it is essential at all stages of life. Cottage cheese contains phosphorus, a mineral that combines with calcium to help your body build and maintain strong bones.
Cottage Cheese Sweet Potato Black Bean Bowl Recipe Ingredients
Cottage Cheese – You can use any size curd or percentage of milk-fat cottage cheese you prefer. I don’t love the texture of cottage cheese, so I blend it in the food processor until completely smooth and then add lime zest, juice, and salt. If you don’t like cottage cheese, you can substitute it with sour cream or Greek yogurt.
Sweet Potato – I like to use roasted sweet potatoes for these bowls. The sweet potato is diced and tossed with oil, paprika, granulated garlic, and salt. Any color of sweet potato can be used.
Black Beans – You can use a can of black refried beans or easily make your own using a couple of cans of black beans, onion, garlic, cumin, and paprika. They come together quickly and add tons of flavor to this dish.
Avocado – I like to add diced avocado and chopped cilantro for freshness. You could also add guacamole instead of plain avocado.
How To Make Vegetarian Viral Sweet Potato Ground Beef Bowls
Heat oven to 425 degrees F. I like to blend my cottage cheese until smooth and then mix in the lime zest, juice, and a pinch of salt. Set it aside until ready to use.
Peel and dice the sweet potato into bite-sized pieces. Add the sweet potato to a large baking sheet and toss with olive oil, cumin, paprika, granulated garlic, and salt until fully coated. Place in the oven and roast until sweet potato is fork tender and starting to brown, 30-40 minutes.
Make the beans. Heat a large skillet over medium heat and add 2 teaspoons of olive oil and the diced onion. Cook until onion is softened, about 2 minutes. Next, add the garlic and spices, stir everything together, and cook for another minute.
Add the black beans and some of the liquid and mix everything together well. Use a potato masher or a large fork to mash the beans to your desired texture. You may want to add extra liquid, as the beans absorb it quickly. Let the beans cook for about 5 minutes to help the flavors develop, stirring occasionally. Season with salt and pepper to taste and add a squeeze of lime juice if you like.
Assemble your bowls: add 1/4 of the sweet potato and black beans to each bowl. Next, add about 1/3 cup of the cottage cheese and the sliced avocado. Garnish with chopped cilantro and a squeeze of fresh lime juice. Enjoy it by itself or with corn chips.
Recipe Frequently Asked Questions
This recipe is gluten-free.
Make this recipe vegan by using a plain vegan yogurt substitute.
Why is the cottage cheese smooth? I prefer my cottage cheese blended in a food processor, but it’s optional whether you do that.
How much protein is in this recipe perserving? If you split it into four equal servings, each serving will have about 30 grams of protein.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last 4-5 days. I like to store my sweet potato and beans separately from the cottage cheese so that I can heat them if I want, without heating the cottage cheese. The sliced avocado will brown quickly, so it’s a good idea to slice only what you plan on using.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Protein-Packed Vegetarian Recipes?
These Cottage Cheese Sweet Potato Black Bean Bowls are my vegetarian version of the viral ground beef and sweet potato bowls that have been going around. These healthy bowls are packed with protein, fiber and flavor. They can be enjoyed for breakfast, lunch or dinner and go great with a side of tortilla chips.
Ingredients
1 extra large avocado, sliced or diced
Optional: hot honey to drizzle over
Cottage Cheese
1 1/2 cups whipped cottage cheese, or regular cottage cheese*
1 tablespoon fresh lime juice, or more if desired
1/2 teaspoon lime zest
Salt, to taste
Roasted Sweet Potato
5–6 cups diced sweet potato
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
Black Beans
3 (15 oz) cans black beans, drained, but with the liquid reserved
2 teaspoons olive oil
1/2 cup diced yellow onion
2–3 cloves garlic, minced
1 3/4 teaspoons cumin
1 1/4 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
Salt and pepper, to taste
Instructions
Heat oven to 425 degrees F. I like to blend my cottage cheese until smooth and then mix in the lime zest, juice and a pinch of salt. Set aside until ready to use.
Peel and dice sweet potato into bite sized pieces. Add sweet potato to a large baking sheet and toss with olive oil, cumin, paprika, granulated garlic and salt, until fully coated. Place in the oven and roast until sweet potato is fork tender and starting to brown, 30-40 minutes.
Make the beans. Heat a large skillet over medium heat and add in 2 teaspoons olive oil and the diced onion. Cook until onion is softened, about 2 minutes. Next, add in the garlic and spices, stir everything together and cook for another minute.
Add in the black beans, along with some of the liquid and mix everything together well. Use a potato masher, or large fork, to mash the beans to your desired texture. You may want to add in extra liquid, as the beans do absorb it quickly. Let beans cook for about 5 minutes, to help the flavors develop, stirring occasionally. Season with salt and pepper to taste and add a squeeze of lime juice if you like.
Assemble your bowls: to each bowl, add 1/4 of the sweet potato and black beans. Next, add on about 1/3 cup of the cottage cheese and the sliced avocado. Garnish with chopped cilantro and a squeeze of fresh lime juice. Enjoy by itself or with corn chips.
Notes
*I like to blend my cottage cheese in a food processor until smooth before using. That step is optional though.
These Rice and Bean Fajita Quesadillas are flavorful and easy to make. They’re cheesy, hearty, and filled with vegetables. The fajita filling can be prepared in advance, and it only takes about 10 minutes to cook the quesadillas. Serve them with your favorite toppings and enjoy for lunch or dinner.
Cheese quesadillas are really easy to make, and I enjoy them as quick snacks. But when it comes to quesadillas for lunch or dinner, I like them to have a little more substance to them. These Rice and Bean Fajita Quesadillas are packed with rice, black beans, and seasoned fajita peppers and onions. They’re filling, packed with protein, and great for any meal. Enjoy these quesadillas with your favorite toppings and tortilla chips.
Why You’ll Love This Filling Quesadilla Recipe
Packed with flavor – These fajita quesadillas get much of their flavor from the onions and peppers. I like to cook them all together in a frying pan until they’re sizzling and browned, just like at a restaurant. Cooking them down until they’re caramelized adds delicious flavor to this recipe.
Easy to make – This recipe may have a few more steps than a regular cheese quesadilla, but it’s all easy. Once you mix the fajita veggies with the rice and beans, you add them to the tortilla with some shredded cheese, and then the hot frying pan does the rest of the work. You can also make these quesadillas in the oven if you wish.
Great family meal – You may not think of a quesadilla as a full meal, but these fajita rice and bean quesadillas are really filling. I like to serve them with a side of chips and dip, along with my favorite quesadilla toppings (lettuce, salsa, sour cream, guacamole). You can make cheese quesadillas for kids, and chicken or beef can easily be added for any meat eaters.
Why Your Body Will Love These Hearty Quesadillas
Heart Health – Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can significantly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Immune Health – Bell peppers are high in Vitamin C, essential for keeping your immune system healthy and fighting off sickness. Vitamin C is also very beneficial in healing wounds and collagen production. Bell peppers are high in antioxidants, which also help protect the immune system. Antioxidants are molecules that can neutralize harmful free radicals, which otherwise can damage cells and tissues in our bodies.
Rice and Bean Fajita Quesadilla Recipe Ingredients
Peppers and Onion – Pepper and onion make up the fajita part of these quesadillas. I like to cook a variety of bell peppers, yellow onion, and spices together in a pan until they’re softened and beginning to brown. I have seen a few frozen fajita pepper and onion veggie mixes that may make this recipe a little easier. You can also buy packaged fajita seasoning instead of making your own.
Black Beans – I like to use black beans in this recipe, but pinto beans will also work well. Beans add extra protein and fiber to these quesadillas, helping them be more filling.
Rice – I use cooked white rice for this recipe. Brown rice, quinoa, or cauliflower rice can also be used, though. You can omit the rice if you prefer.
Cheese – Any cheese can be used for these quesadillas. I usually use shredded Colby Jack, but you can also use pepper Jack or quesadilla cheese, which is made specifically for melting in quesadillas. Dairy-free cheese can also be used.
Tortillas – I use large burrito-sized flour tortillas for my quesadillas; you can make yours smaller if you like. Corn tortillas can also be used to make them gluten-free.
How To Make Vegetarian Fajita Quesadillas
Heat a large pan over medium heat and add the oil. Once hot, add the peppers, onions, and a pinch of salt. Mix and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans, and fajita seasoning to the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil, if needed.
Assemble your quesadillas: Lay a large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture, and then another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil, or cooking spray. Place the quesadilla into the pan and cook for about 3-4 minutes on each side, until the cheese is melted and the tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Recipe Frequently Asked Questions
Make this recipe gluten-free by using gluten-free tortillas or corn tortillas.
Make this recipe vegan by using a meltable, shredded vegan cheese.
How should these quesadillas be served? You can eat them alone, or top with your favorite toppings and add a side of chips and dip for a more rounded meal.
Can quesadillas be cooked in the oven? Yes, they can easily be cooked in the oven. Just lay them flat on a large sheet pan and bake at 400 degrees F. for about 10-15 minutes.
How long do leftovers last? If stored in an airtight container in the refrigerator, they should last about 4-5 days. They can be reheated in the oven, frying pan, or microwave.
Are quesadillas freezer-friendly? Yes, but they may not hold up the best in the freezer. I suggest assembling the quesadillas just until you’re about to cook them, wrapping them tightly in plastic wrap, and placing them in an airtight freezer bag. I have found it works best to reheat the frozen quesadillas in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
These Rice and Bean Fajita Quesadillas are packed with flavor and easy to make. They’re cheesy, hearty and filled with vegetables. The fajita filling can be prepared ahead of time and then it only takes about 10 minutes to cook the quesadillas. Serve with your favorite toppings and enjoy for lunch or dinner.
Ingredients
1 tablespoon olive oil, or oil of choice
2 medium sized bell peppers, diced (whatever colors you prefer)
1/2 yellow onion, diced
1 cup cooked rice
1 (15 oz) can black beans, drained and rinsed
6–8 large flour tortillas
2 cups shredded cheese
Fajita Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Instructions
Heat a large pan over medium heat and add in the oil. Once hot, add in the peppers, onions an a pinch of salt. Mix together and allow peppers and onions to cook until they are softened and starting to caramelize, about 5-7 minutes, stirring every so often to prevent burning.
Next, add the rice, beans and fajita seasoning into the skillet and mix again until all ingredients are combined and the rice and beans are heated through. You can add a little extra oil in, if needed.
Assemble your quesadillas: lay large tortilla flat and sprinkle about 1/4 cup shredded cheese onto just half of the tortilla. Top with about 1/3 cup of the fajita bean and rice mixture and then top with another sprinkle of shredded cheese. Fold over the other side of the tortilla and press down.
Heat a large pan over medium heat and add butter, oil or cooking spray. Place quesadilla into the pan and cook for about 3-4 minutes on each side, until cheese is melted and tortilla is crispy. Repeat with the remaining ingredients and enjoy fajita quesadillas with your favorite toppings.
Notes
Quesadilla can also be cooked on a large sheet pan in the oven.
Prep Time: 15 mins
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