Step up your dinner game with these balanced and flavorful sweet potato black bean quesadillas. This vegetarian meal requires just 15 minutes of active time and just 10 main ingredients to make!
Sweet potato and black bean are one of my favorite flavor combinations, which is why I also have recipes for sweet potato black bean burgers or sweet potato black bean enchiladas.
The subtle sweetness from the sweet potato really complements the savory flavors from chipotle-seasoned black beans.
Combine that with a flour tortilla and cheese, and you have yourself a simple but super satisfying lunch or dinner in the form of sweet potato black bean quesadillas.
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Recipe highlights
- 15 minutes of active time, 1 hour 5 minutes total
- Makes 4 quesadillas
- Vegetarian, nut-free, soy-free, gluten-free & vegan optional
- The quesadillas are great for meal prepping and freeze well
Ingredients and substitutions
- Sweet potato: One large orange-fleshed sweet potato is all that you need. This is typically around 1 pound.
- Black beans: I like to choose "no salt added" black beans but any kind will do. You can swap these with chickpeas, white beans, pinto beans or whatever pantry staples you have on hand.
- Chipotle chili powder adds a lot to this recipe. If you don't have chipotle chili powder, replace it with ½ teaspoon chili powder and ¼ teaspoon smoked paprika.
- Shredded cheese: I like to use shredded mozzarella or Monterey blend. Choose vegan cheese to make this recipe dairy-free.
- Tortillas: I use 12-inch flour tortillas, also called jumbo tortillas, but you can use 9 inch tortillas for a smaller meal. Choose your favorite gluten-free tortillas to make this meal gluten-free.
- Hot sauce: I absolutely love Aardvark hot sauce and think it goes so well in here because it has a very garlicky flavor without as much salt as most hot sauces. You can definitely decrease or omit the hot sauce depending on your preferences.
Step by step instructions
These sweet potato black bean quesadillas are made just like any other quesadilla, but a few extra minutes are required to prep the sweet potato filling.
Start by roasting the sweet potato. Poke a few holes on top of the sweet potato. Roast it in the oven at 400 degrees for 45-55 minutes. It's ready when a fork can be inserted in the center without resistance.
Remove the skin and mash the sweet potato with a fork or potato masher until mostly broken down.
Combine all ingredients, except the cheese and tortillas, together in a medium sauce pot. Cover and simmer over medium-low heat for 4-5 minutes. Stir as needed to prevent sticking.
Tip: Simmering helps the flavors develop and warms up the beans. You don't have to simmer the sweet potato and black bean mixture if you're short on time because it will heat up as it cooks in the quesadillas.
Heat a 12-inch skillet over medium-high heat. Once hot, add the tortilla. Layer ¼ of the mixture, or a little under 1 cup, on half of the tortilla. Sprinkle shredded cheese across the other half.
Fold so that the cheesy side cooks first. Flip when golden.
Tip: You can assemble the quesadilla in the pan or outside of it. If making multiple quesadillas, it will be easiest to assemble them outside the pan then transfer them in as you're ready to cook.
Cassidy's tips
- Sweet potato prep: Even if I only use one sweet potato I usually roast 2-3 at a time for meal prep later in the week. You can keep roasted sweet potatoes wrapped in foil in the fridge for 3-4 days or in the freezer for 3 months. Let thaw overnight in the fridge before using.
- Healthy swaps: Choose a whole wheat tortilla, no added salt black beans and reduce the cheese to half for a lighter option. Omit or decrease hot sauce to limit added salt.
- Additions: You can add sautéd onion, bell pepper, zucchini, etc. to the filling. I think fajita veggies and tofu chorizo would go really well in here. Add a handful of fresh spinach to the tortilla for extra nutrients and plant-based iron!
- Try roasted butternut squash instead of sweet potato for a fall twist.
Storage notes
Leftovers: Refrigerate the filling in a closed container for 3-4 days. For best quality, I recommend assembling the quesadillas as you are ready to make them instead of making them in advance.
To make in advance: You can roast and mash the sweet potato 2-3 days in advance and make the filling 3-4 days in advance. Wait to assemble the quesadillas until you're ready to eat them to prevent them from getting soggy.
To freeze: Let the filling cool, then assemble the quesadillas with the shredded cheese. Wrap tightly in foil and place in a freezer container. Freeze for up to 3 months. When ready to use, cook in a skillet, adding a few minutes to each side to thaw completely. Or thaw in the microwave, then brown in the skillet.
Looking for more easy meals?
You might enjoy these sweet potato nachos or black bean quinoa casserole if you enjoyed these quesadillas. These butternut squash tacos are another great vegetarian dinner option.
Recipe
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Sweet Potato Black Bean Quesadillas
Ingredients
- 1 large sweet potato equals ~1 cup mashed sweet potato
- 15 ounce can black beans drained and rinsed
- ½ teaspoon chipotle chili powder see note #1
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon table salt
- ½ cup vegetable broth
- ½ to 1 teaspoon hot sauce optional! see note #2
- 4 12" tortillas
- 1 ⅕ cup shredded Monterey jack cheese or shredded mozzarella
- 1 medium avocado sliced for serving
- ½ cup salsa of choice for serving
Instructions
- Preheat the oven to 400 F. Poke a few holes on top of the sweet potato. Put on a sheet pan and roast on the middle oven rack for 45-55 minutes. It's ready when juices are starting to drip out and a knife can pierce the center without resistance.
- Remove the skin and mash the sweet potato with a fork or potato masher until mostly broken down.
- To a medium sauce pot add the mashed sweet potato, black beans, chipotle chili powder, cumin, garlic powder, salt, vegetable broth and optional hot sauce. Stir to combine. Cover and simmer over medium-low heat for 4-5 minutes. Stir as needed to prevent sticking.
- Heat a 12 inch skillet over medium-high heat. Once hot, add the tortilla. Spread ¼ of the mixture, or a little under 1 cup, on half of the tortilla. Sprinkle shredded cheese across the other half.
- Fold so that the cheesy side cooks first. Flip when the cheese is melted and the tortilla is golden.
- Serve topped with salsa and fresh avocado. Enjoy!
Video
Notes
- Chipotle chili powder: If you don't have chipotle chili powder you can add ½ teaspoon chili powder instead and add ¼ teaspoon smoked paprika if you have it.
- Hot sauce: You can decrease or omit the hot sauce depending on your preferences.
- Storage: Refrigerate the filling in a closed container for 3-4 days. For best quality, I recommend assembling the quesadillas as you are ready to make them instead of making them all at once.
- To freeze: Let the filling cool, then assemble the quesadillas with the shredded cheese. Wrap tightly in foil and place in a freezer container. Freeze for up to 3 months. When ready to use, cook in a skillet, adding a few minutes to each side to thaw completely. Or thaw in the microwave, then brown in the skillet.
- Check out the full YouTube video for more tips & tricks.
Jamie says
Can I freeze the mixture?
Cassidy Reeser says
Yes, it freezes well! Just let it cool before freezing and then let thaw overnight in the fridge before using.