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 Potatoes – mashed
- Garlic and Chopped Onion
- Olive Oil
- Lime Juice
- Cheese – shredded Monterey jack cheese, or your favorite cheddar
- Seasonings – cumin and oregano
How to Make a Sweet Potato and Black Bean Quesadilla
Step 1: Cook Beans
In a large skillet, heat oil over medium-high heat, and then add your chopped onion. Cook until the onion is tender and translucent, and then stir in the garlic, black beans, lime juice, oregano, and cumin. Heat the mixture through and set it aside.
Step 2: Add Filling to Tortilla
On half of your tortilla, spread some of your mashed sweet potatoes, some of the black bean mixture, and some shredded cheese. Fold over the tortilla.
Step 3: Cook
Heat a large non-stick skillet over medium-high heat and cook each quesadilla for 2-3 minutes on each side. Preferably, they’ll be golden on both sides.
Step 4: Serve
Cut each quesadilla in half and serve them with salsa or guacamole.
You can make any kind of quesadilla, all you need is a tortilla folded around some sort of cheesy filling. Yum!
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.
- 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
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- 1 TBSP olive oil
- 1/2 c. chopped onion
- 2 cloves garlic minced
- 1 15 oz can black beans drained and rinsed
- 1 TBSP lime juice
- 1 tsp dried oregano
- 1 tsp cumin
- 4 10 inch flour tortillas
- 1 1/2 c. mashed sweet potatoes
- 1 c shredded Monterey Jack cheese
In a large skillet heat oil over medium heat. Add onion and cook until tender. Stir in garlic, black beans, lime juice, oregano and cumin. Heat through and set aside.
On half of the tortilla spread 1/4 of the mashed sweet potatoes, 1/4 of the black bean mixture and 1/4 of the shredded cheese. Fold over the tortilla.
Heat a large nonstick skillet over medium heat and cook each quesadilla for 2-3 minutes on each side or until golden.
Cut each quesadilla in half and serve with salsa or guacamole.
2 thoughts on “Black Bean Sweet Potato Quesadillas”
This recipe is so simple, and yet it’s restaurant worthy. I’m obsessed!
So glad you liked them!