Black Bean Sweet Potato Quesadillas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
