Crispy, cheesy, and packed with flavor, these roasted sweet potato and black bean quesadillas make for a satisfying meal. The combination of sweet, smoky, and spicy flavors, along with the creamy texture of mashed sweet potatoes and melted cheese, creates a dish that is both delicious and nutritious. Whether for lunch, dinner, or even a quick snack, this easy recipe is sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 medium sweet potatoes, peeled and diced
½ teaspoon salt
½ teaspoon cumin
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
½ cup chopped fresh cilantro
4 large flour tortillas
1 tablespoon butter or additional olive oil (for cooking)
Directions
Preheat the oven to 400°F (200°C).
Toss the diced sweet potatoes with olive oil, salt, cumin, smoked paprika, and chili powder. Spread them out on a baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
In a large bowl, mash the roasted sweet potatoes slightly. Stir in the black beans, shredded cheese, and chopped cilantro.
Heat a skillet over medium heat and lightly grease it with butter or olive oil.
Place one tortilla in the skillet and spread half of the filling evenly over one side. Fold the tortilla in half.
Cook for 2-3 minutes on each side until golden brown and crispy.
Repeat with the remaining tortillas and filling.
Slice into wedges and serve warm with salsa, guacamole, or sour cream.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories per serving: 320 kcal
Variations
Spicier version – I add a diced jalapeño or a pinch of cayenne pepper to the filling for extra heat.
Vegan option – I swap the cheese for a dairy-free alternative or simply omit it.
Protein boost – Sometimes I add shredded chicken or cooked ground turkey for extra protein.
Extra veggies – Bell peppers, onions, or spinach make great additions to the filling.
Whole wheat tortillas – For a healthier twist, I use whole wheat or grain-free tortillas.
Storage/Reheating
Refrigerator: Leftover quesadillas can be stored in an airtight container for up to 3 days.
Freezer: I freeze them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.
Reheating: To keep them crispy, I reheat them in a skillet over medium heat for a few minutes per side or in the oven at 350°F for 10 minutes. A microwave works too, but the tortillas may soften.
FAQs
How can I make these quesadillas gluten-free?
I simply use gluten-free tortillas, which are widely available in most grocery stores. Corn tortillas also work, but they are smaller, so I might need more of them.
What’s the best cheese for these quesadillas?
Cheddar, Monterey Jack, and pepper jack all melt well and complement the flavors of the sweet potatoes and black beans. A mix of cheeses works great too.
Can I make these ahead of time?
Yes! I assemble the quesadillas and store them in the fridge for a few hours before cooking. I can also cook them fully and reheat them later.
What can I serve with these quesadillas?
I love serving them with salsa, guacamole, sour cream, or a simple side salad. A bowl of tomato soup or black bean soup pairs well, too.
Can I use canned sweet potatoes instead of fresh?
I prefer fresh roasted sweet potatoes for the best texture, but canned sweet potatoes can work in a pinch. I just make sure to drain and mash them well before mixing with the other ingredients.
Conclusion
Roasted sweet potato and black bean quesadillas are a flavorful, easy-to-make meal that combines wholesome ingredients with a crispy, cheesy bite. They are perfect for a quick weeknight dinner, meal prep, or even a fun appetizer. With plenty of ways to customize them, this recipe is sure to be a go-to favorite. Give them a try, and enjoy every delicious bite.
Recipe:
Print
Roasted Sweet Potato and Black Bean Quesadillas
These roasted sweet potato and black bean quesadillas are crispy, cheesy, and packed with flavor! A perfect combination of sweet, smoky, and spicy, these easy-to-make quesadillas are ideal for a quick and healthy meal. Whether for lunch, dinner, or meal prep, this vegetarian recipe is sure to become a favorite. Serve with salsa, guacamole, or sour cream for a delicious and satisfying dish!
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
1 (15-ounce) can black beans, drained and rinsed
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
½ cup chopped fresh cilantro
4 large flour tortillas
1 tablespoon butter or additional olive oil (for cooking)
Instructions
- Preheat oven to 400°F (200°C).
- Roast the sweet potatoes: Toss diced sweet potatoes with olive oil, salt, cumin, smoked paprika, and chili powder. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
- Prepare the filling: Lightly mash the roasted sweet potatoes in a large bowl. Stir in black beans, shredded cheese, and cilantro.
- Assemble the quesadillas: Heat a skillet over medium heat and lightly grease with butter or olive oil. Place one tortilla in the skillet and spread half of the filling evenly over one side. Fold the tortilla in half.
- Cook the quesadillas: Cook for 2-3 minutes on each side until golden brown and crispy. Repeat with remaining tortillas and filling.
- Serve and enjoy! Slice into wedges and serve warm with salsa, guacamole, or sour cream.
Notes
For a spicier version, add diced jalapeño or a pinch of cayenne pepper.
Make it vegan by using dairy-free cheese or omitting it altogether.
Boost protein by adding shredded chicken or ground turkey.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat in a skillet or oven for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Stovetop, Roasting
- Cuisine: Mexican-Inspired, Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
