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.
These quesadillas are a healthy, fast, vegetarian Mexican meal. Cheesy and crispy quesadillas with a sweet, smoky sweet potato and black bean filling. Even meat eaters love this easy quesadilla recipe! Perfect for dinner or as an easy appetizer or game day food.
Sweet Potato Black Bean Quesadilla History
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 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, 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 black bean quesadillas 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 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.
More Flavorful Vegetarian Recipes
- Tofu Tikka Masala
- Crockpot Lentil Soup
- Whole30 Vegetarian Power Bowls
- Instant Pot Potato Soup
- Tofu Stir Fry
- Mediterranean Pasta
Tools Used to Make These Quesadillas
Fiesta time, sweet potato black bean quesadilla style!
Sweet Potato Black Bean Quesadillas
- 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 can reduced sodium black beans - (15 ounces) 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.
I am sharing this post in partnership with Pick ‘N Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.