These Sweet Potato Black Bean Quesadillas are the best – simple recipe, flavorful and the perfect vegetarian option, even if you are not a vegetarian!
A few years ago, I started my journey of removing meat from my diet. I still eat fish, so I consider myself a pescatarian (95% of the time). There are times when I add in meat here and there – more specifically, I give into my mom’s homemade meatballs. There is something about mom’s home cooking (and the fact that they really are the best meatballs I’ve ever had) that I cannot fully give up. However, in general, I cut out meat as a primary food group and have not eaten chicken or steak for a few years now.
Chicken quesadillas used to be one of my favorite things to eat, but now I don’t even miss eating chicken, and these sweet potato black bean quesadillas are even better!
I always loved sweet potatoes and soon realized that, not only are they tasty, they are a great source of protein. Check out my Cheesy Sweet Potatoes recipe if you love sweet potatoes as much as I do.
What makes this recipe better than the next?
One of the most important steps in making these is how I cook the black beans. It is not enough to simply add the beans to the quesadilla on their own. While some recipes call for adding seasoning to the sweet potatoes, I add seasoning to the black beans, cooking them with onion and garlic as well.
The second key element of this recipe is how the sweet potatoes are prepared. Roasting the sweet potatoes is the way to go, as it brings another level of flavor and more importantly, an added texture to the dish. I do not remove the skin from the sweet potatoes before roasting.
While this might seem like a lot of steps, this recipe really is easy to make. You can cook both of the main components at the same time – sweet potatoes in the oven and black beans on the stovetop.
Additional Toppings Options
I always love using avocado as a side or topping for these quesadillas. Avocado slices provide a nice cooling and refreshing element to the dish, and it is simply one of my favorites. I also drizzle Franks’ RedHot Sauce either on top or inside before folding over the quesadilla.
There are many other options you could add, such as:
- Sour Cream or Plain Greek Yogurt
- Guacamole
- Salsa
- Pico De Gallo
- Diced Fresh Tomatoes
- Diced Fresh Red, Yellow, Orange or Green Pepper (You could also sauté these if you prefer them cooked)
- Sautéed Corn
- Diced Jalapeños
- Fresh Cilantro
Shopping List for Sweet Potato Black Bean Quesadillas
- 3 Sweet Potatoes (medium sized)
- 15.5 oz. can Black Beans
- Small Vidalia Onion
- Garlic
- Burrito sized Tortillas
- 2 Avocados
- Chili Powder
- Garlic Powder
- Cumin
- Paprika
- Dried Oregano
- Mexican Blend Shredded Cheese
- Olive Oil
- Salt and Pepper
Leave a comment below when you give these a try!
Sweet Potato Black Bean Quesadillas
Equipment
- Baking Sheet Pan
- Small Pot
- Frying pan
- Slicing Knife
- Spatula
Ingredients
- 3 Sweet Potatoes
- 1 15.5 oz. can Black Beans
- 1 small Vidalia Onion
- 2 cloves Garlic
- 4 Tortillas Burrito size
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Cumin
- 1/4 tsp Paprika
- 1/4 tsp Oregano Dried
- 1 cup Shredded Cheese Mexican Blend
- 2 Avocados
- 4 tbsp Olive Oil
- Salt and Pepper
Instructions
- Preheat oven to 420F
- Wash and dry Sweet Potatoes, Slice into 1/4 inch rounds, leaving skin on
- Line Baking Sheet Pan with tin foil
- Lay Sweet Potatoes evenly on Baking Sheet Pan, season with 2 tbsp. of olive oil, salt and pepper
- Heat 1 tbsp. of olive oil in small pot on medium heat
- Dice small Vidalia Onion and two garlic cloves and add to warmed pot
- Once onion is translucent, add can of Black beans – drained, not rinsed
- Add spice blend: 1/4 tsp. of each chili powder, cumin, garlic powder, paprika, oregano and salt
- Sauté until warmed and fully combined
- Add a splash of water and use spatula to mash bean mixture as it cooks
- Once sweet potatoes are finished, prepare to assemble and make quesadilla
- Put 1 tbsp. of olive oil in a nonstick frying pan on medium hear – once warmed, lay burrito sized flour tortilla to the pan
- Add a layer of black bean mixture
- Add a palmful (or more) of Shredded Mexican Blend cheese
- Add a layer of the roasted Sweet Potatoes
- Fold over the tortilla and cook on each side until lightly browned
- Add you favorite toppings and Enjoy!
Notes
- Cost outlined above includes cost of spices, which will last well beyond this one recipe
- Once you have the spices in your pantry, the cost of this dish is approximately $14
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