Cheesy Sweet Potato Black Bean Quesadillas. A simple, delicious vegetarian dinner.
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Sweet Potato Black Bean Quesadillas

Yield: 6 servings
Total Time:
30 mins
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!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Recipe Notes

Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
Course: Main Course
Cuisine: American, Mexican
Keyword: Easy Mexican Food Recipe, Sweet Potato Black Bean Quesadillas

Nutrition Information

Amount per serving (1 quesadilla without extra toppings) — Calories: 364, Fat: 13g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 716mg, Carbohydrates: 52g, Fiber: 10g, Sugar: 9g, Protein: 15g

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