Enjoy black bean sweet potato quesadillas as your new go-to weeknight vegetarian dish. They’re packed full of nutrients and flavors that’ll have the whole family asking when’s the next quesadilla night. Pair them with additional toppings, or serve them with rice on the side.
Why I Love Black Bean Sweet Potato Quesadillas
These black bean sweet potato quesadillas are amazing! I have to be honest, I was skeptical of a quesadilla full of sweet potatoes, but I can confirm that they are delicious. You won’t be missing anything when you enjoy this flavorful vegetarian recipe.
This recipe is full of whole ingredients that give you fuel and happy taste buds! The mashed sweet potatoes add a buttery taste and texture that’s unmatched as you bite into the slightly crispy tortilla. Serve these quesadillas as they are, or add some guacamole for extra fat and flavor. I hope you enjoy this quick and healthy weeknight meal!
Tip: How To Make Mashed Sweet Potatoes
Peel and cube the potatoes and then boil them until they’re tender. You can also pierce them with holes and microwave them if you’d like. Once they’re soft and tender, mash them all up in a bowl and you’ll be ready to add them to your quesadilla!
Ingredients for The Best Black Bean Quesadillas
- FLOUR TORTILLAS – or the tortillas of your choice
- BLACK BEANS – drained and rinsed
- SWEET POTATO – mashed
- ONION AND BELL PEPPER
- CHEESE – shredded Monterey jack cheese, or your favorite cheddar
- SEASONINGS – cumin, oregano, and garlic powder
How to Make a Sweet Potato and Black Bean Quesadilla
STEP 1: Cook onion and bell pepper until soft.
STEP 2: Combine onion, pepper, sweet potato, beans, and seasonings. Spoon some filling onto a tortilla, sprinkle with cheese, and fold in half.
STEP 3: Cook quesadilla until lightly browned and cheese is melted.
Your favorite cheese would be fine in a quesadilla, but make sure it’s shredded. It’ll melt more evenly.
You can add a little bit of butter or oil to the pan when you cook a quesadilla. Don’t add too much or it’ll make the quesadilla soft and soggy.
Store leftover filling in an airtight container in the refrigerator for up to 5 days. Store leftover quesadillas in the refrigerator for up to 2 days.
- Serve your quesadillas with rice on the side, or even add some to the mixture before you fold the tortilla over and cook it.
- Queso is always great with quesadillas, whether it’s drizzled on top or on the side with tortilla chips.
- Speaking of tortilla chips, pico de gallo and guacamole are great additions to the dish!
- Slow-cooker shredded Mexican chicken or Mexican pulled pork would make a great protein to serve alongside these quesadillas.
- And we can’t forget beans! This refried beans recipe is so quick and easy to whip up for this meal.
More Recipes To Try
- Green Chile Turkey Quesadillas
- Chicken Taco Salad with Creamy Ranch
- Bean and Cheese Breakfast Burritos
- Spicy Chicken Tacos
- Chicken Burrito Bowl
Black Bean Sweet Potato Quesadillas
- 1 tablespoon oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cups (440g) cooked sweet potato, mashed
- 1 (15 oz) (425g) black beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 8 ounces (226g) shredded cheese
- 6 flour tortillas
- Cook onion and bell pepper in 1 tablespoon of oil in a large skillet over medium heat until softened.
- In a large bowl, combine the cooked onion and peppers, sweet potato, beans, and seasonings. Spread about ½ cup of filling on ½ of a tortilla. Sprinkle with cheese and fold in half. Cook in a skillet over medium low heat until lightly browned. Flip and cook on second side until lightly browned and cheese is melted. Serve immediately.