Sweet Potato Black Bean Quesadillas
If you came to my place for dinner at any point after 2008, chances are that I served you a crispy, cheesy stack of Sweet Potato Black Bean Quesadillas. Easy to make in any quantity, ultra affordable, and universally loved by anyone who’s ever tried them, these veggie quesadillas are one of the longest-running recipes in my repertoire.
This sweet potato and black bean quesadilla recipe came into my life shortly after I graduated college and moved to Minneapolis. Although I grew up baking with my grandmothers, post-undergrad was the first time I was truly tasked with feeding myself on a daily basis and maintaining a grocery budget. I sought recipes that were easy to make, relatively cheap, and healthy. Bonus points were awarded to recipes I could make in big batches and freeze, and double bonus points if they were easy to pack for lunch too.
These Sweet Potato Black Bean Quesadillas met my every recipe need and best of all, they tasted incredible too! I made them often when I had friends over for dinner, and they quickly became a favorite amongst our group. Sweet Potato Black Bean Quesadillas are one of the first meals I cooked for Ben, were a staple during for our first few years of marriage, and are even one of the earliest recipes I ever posted on my blog.
This sweet potato quesadilla recipe has evolved a bit over the years, and the version I’m sharing today is my favorite yet. The filling is incredibly healthy and satisfying, and its playful mix of cinnamon, chili powder, and smoked paprika make the sweet potato black bean quesadillas bewitching and addictive.
Although I repeat recipes less often now than I did prior to starting a blog, these Sweet Potato Black Bean Quesadillas have remained one of my go-tos for fast weeknight meals, and I still enjoy serving them for casual gatherings. They suit every diet (omit the cheese and you have a vegan sweet potato black bean quesadilla; use corn tortillas to make them gluten free), are easy to make in big quantities, and dirty few dishes (the filling is made in a single pot). Plus everyone loves them. I serve the sweet potato quesadillas hot off the skillet, then let guests add their own toppings like avocado, salsa, and sour cream.
These Sweet Potato Black Bean Quesadillas are excellent year-round, but I think you should hurry and make them in the next few weeks, because February is National Potato Month! I picked up my sweet potatoes at Pick ‘N Save, the local grocery store I am lucky enough to have right down the street from my house. Pick ‘N Save is the largest buyer of Wisconsin produce, so I love knowing that I’m supporting state growers when I shop.
Fiesta time, Sweet Potato Black Bean Quesadilla style!
Tools I used to make this recipe:
Sweet Potato Black Bean Quesadillas
Sweet potato black bean quesadillas are a healthy, fast vegetarian meal! Cheesy and crispy with a sweet, smokey filling. Even meat eaters love this recipe!
Yield: Serves 6
Total Time: 30 minutes
- 3 small sweet potatoes, scrubbed but not peeled
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground chipotle chili pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, cored and diced
- 2 cloves minced garlic
- 1 (15-ounce) can reduced sodium black beans, rinsed and drained
- 6 medium-sized 100% whole wheat flour tortillas
- 1 1/4 cups freshly grated sharp shredded cheddar cheese
- Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro
- Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
- Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
- Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
Serving Size: 1 quesadilla, without extra toppings
- Amount Per Serving:
- Calories: 364
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 716mg
- Carbohydrates: 52g
- Fiber: 10g
- Sugar: 9g
- Protein: 15g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Quesadillas aren’t just for dinner! Try this reader favorite:
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