Black Bean Sweet Potato Quesadillas Recipe

Introduction

Black Bean Sweet Potato Quesadillas are a delicious and satisfying meal that’s easy to make and perfect for any time of day. Combining tender sweet potatoes, hearty black beans, and melted cheddar cheese inside whole wheat tortillas, these quesadillas are both nutritious and flavorful.

Ingredients

• 1 tablespoon avocado oil
• 1 1/2 cups sweet potato (cut into 1/4-1/2 inch pieces)
• 1 1/2 cups cooked and drained black beans (canned works well)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup salsa (mild jarred salsa recommended for a kid-friendly option)
• 1 1/2 cups grated cheddar cheese (or to taste)
• 6 medium whole wheat tortillas

Instructions

1. Step 1: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the sweet potatoes.
2. Step 2: Cover and cook the sweet potatoes for about 6-7 minutes, tossing a few times to prevent burning. Cook until the potatoes are fork tender; smaller pieces will cook faster.
3. Step 3: Add the black beans, salsa, chili powder, cumin, and salt to the skillet. Cook for 3-5 minutes until the beans are warmed through and the spices are fragrant.
4. Step 4: Warm a tortilla in another large skillet over medium heat. Place about 1/4 cup of grated cheese on the tortilla, then add about 1 cup of the black bean and sweet potato mixture. Sprinkle another 1/4 cup of cheese on top, then cover with a second tortilla.
5. Step 5: Cook the quesadilla for about 2 minutes, pressing gently with the back of a spatula to help seal it as the cheese melts. Flip carefully and cook for an additional 2-3 minutes until golden and melted.
6. Step 6: Remove from heat and slice into triangles. Repeat with the remaining ingredients. Serve with sour cream, extra salsa, guacamole, or enjoy as is.

Tips & Variations

• For a spicier kick, use a hot salsa or add a pinch of cayenne pepper to the filling.
• Swap cheddar for pepper jack or mozzarella for different flavors and meltiness.
• Try adding chopped fresh cilantro or green onions to brighten the filling.
• To make it vegan, use a plant-based cheese and skip the sour cream or use a dairy-free alternative.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep them crisp, or microwave briefly if short on time. They can also be frozen; wrap individually and reheat in a toaster oven or skillet.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are preferred for texture and flavor, but you can use canned if pressed for time. Just be sure to drain them well and reduce cooking time as needed.

What can I serve with these quesadillas?

They pair well with sour cream, guacamole, extra salsa, or a simple green salad for a complete meal.

Black Bean Sweet Potato Quesadillas Recipe

Print Recipe

★★★★★

5 from 118 reviews

Delicious and hearty Black Bean Sweet Potato Quesadillas made with seasoned sweet potatoes, black beans, salsa, and melted cheddar cheese sandwiched between whole wheat tortillas. Perfect for a quick and flavorful vegetarian meal that’s kid-friendly and easy to prepare on the stovetop.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 quesadillas 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quesadilla Filling Ingredients

• 1 tablespoon avocado oil
• 1 1/2 cups sweet potato, cut into 1/4–1/2 inch pieces
• 1 1/2 cups cooked and drained black beans (canned)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 cup salsa (mild, jarred)
• 1 1/2 cups grated cheddar cheese

Other Ingredients

• 6 medium whole wheat tortillas

Instructions

1. Heat the Oil and Cook Sweet Potatoes: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until hot. Add the sweet potato pieces to the skillet.
2. Cook Sweet Potatoes Until Tender: Cover the skillet and cook the sweet potatoes for 6-7 minutes, tossing occasionally to prevent burning. Cook until the sweet potatoes are fork tender. Smaller pieces will cook faster.
3. Add Beans, Salsa, and Spices: Stir in the cooked black beans, 1 cup of salsa, chili powder, cumin, and salt. Continue cooking the mixture until the beans are warmed through and the spices are fragrant, about 3-5 minutes.
4. Warm the Tortilla and Assemble Quesadilla: Heat another large skillet over medium heat. Warm one tortilla briefly, then place about 1/4 cup of grated cheddar cheese on it followed by approximately 1 cup of the black bean and sweet potato mixture. Sprinkle another 1/4 cup of cheese on top and then place a second tortilla over the filling.
5. Cook and Seal the Quesadilla: Cook the assembled quesadilla for about 2 minutes, pressing down gently with the back of a spatula to help seal it as the cheese melts. Flip the quesadilla carefully and cook for an additional 2-3 minutes until golden brown and the cheese is fully melted.
6. Slice and Serve: Remove the quesadilla from heat and slice into triangles. Repeat the process with the remaining ingredients. Serve warm with sour cream, extra salsa, or guacamole as desired.

Notes

• Cut sweet potatoes into smaller pieces to reduce cooking time.
• Use mild salsa to keep the dish kid-friendly, or substitute with spicier salsa to taste.
• Whole wheat tortillas add extra fiber and nutrients, but you can use any preferred tortilla.
• Pressing down on the quesadilla during cooking helps melt the cheese and seal the edges.
• Leftover filling can be stored in the fridge for up to 3 days.
• Optional toppings include sour cream, guacamole, or chopped fresh cilantro for added flavor.

Keywords: black bean quesadilla, sweet potato quesadilla, vegetarian quesadilla, whole wheat tortillas, easy Mexican recipe, healthy quesadilla, kid-friendly dinner