Sweet Potato & Black Bean Quesadillas are a delicious way to get lots of great nutrients in! They’re packed with protein and fiber, and a great choice for your Meatless Monday menu! I love making them with leftover roasted sweet potatoes from dinner the night before!
Sweet Potato & Black Bean Quesadillas make an easy warm lunch entree or even a healthy appetizer for game day. Sweet potato recipes are my obsession these days. Have you tried my Sweet Potato Wedges with Honey Lime Dip? They’re SO good! There are so many delicious recipes that use sweet potatoes!
Now Sweet potatoes aren’t the only star of the show in these amazing quesadillas! I love black beans too! When you do the Weight Watchers diet black beans are one of the zero point foods, so you can imagine I had my fair share! They’re even good as an afternoon snack mixed with salsa!
Stuffed with roasted sweet potato, black beans, spices, and cheese, this quesadilla is one sweet potato recipe that you’ll want to make over and over again! You won’t mind either because they’re quick and easy!
SWEET POTATO & BLACK BEAN QUESADILLA
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What is a quesadilla?
A quesadilla is a popular dish that originated in Mexico. It all starts with a tortilla that gets stuffed with cheese, topped with another tortilla, and grilled on both sides. You can also use one tortilla an fold it in half for a smaller portion. I like folded tortillas sometimes to help keep me from eating too many! 🙂
You can add meat like chicken, beef, pork, or shrimp, and vegetables. Common vegetables found in quesadillas include bell peppers, poblano peppers, onions, mushrooms, and tomatoes.
They’re super easy to make so they’ve become an easy snack or lunch for so many people.
Quesadillas are typically served with a small salad of shredded lettuce, tomatoes, onions, and guacamole. This is in addition to, or in place of the standard refried beans and Mexican rice.
What cheese is best for quesadillas?
Ideally, you want to choose a cheese that is super melty and lends itself to the flavors typically found in Mexican food.
I used a Mexican shredded cheese blend, but you can also use shredded cheddar or Monterey Jack. For a spicier option, a pepper jack would be a great choice!
Avoid cheeses that are too hard, aged, or especially pungent. You don’t want the cheese to overpower the filling.
Ingredients for Sweet Potato & Black Bean Quesadillas
- Sweet potato
- Salt & pepper
- Garlic powder & onion powder
- Olive oil
- Black beans
If you don’t have the sweet potatoes you could substitute corn for them. Black beans and corn are a great combination!
What’s great about this easy quesadilla recipe is that it’s hearty enough that you won’t miss the meat. Sweet potatoes and black beans pack this healthy recipe full of fiber and protein to keep you satisfied for hours. Not only that, but they taste incredible too!
How to Make Quesadillas
- The first step is to prepare the filling for your quesadillas. Preheat your oven to 375° F. You’ll roast the sweet potatoes to bring out their natural sweetness before making the quesadilla.
- Toss the cubed sweet potatoes in olive oil and spices. Then, roast for 30 minutes, until you can pierce the sweet potatoes and they’re fork-tender.
- Place a tortilla in a skillet and set it over medium high heat on your stove. Add a layer of cheese, then layer black beans and roasted sweet potatoes on top. Add more cheese and another tortilla. If using one tortilla to make a smaller portion, place the black bean mixture and cheese and sweet potatoes on half of the tortilla. Then fold over the top of the tortilla.
- When the cheese begins to melt and the bottom tortilla is toasted, carefully flip the quesadilla over. Cook the other side until golden brown. It should only take a few minutes, so watch carefully or else your quesadilla could burn.
- Remove the pan from the heat, then slice your quesadilla, and serve.
If you decided to use leftover roasted sweet potatoes you can still add the spices and olive oil. Simple toss the cold sweet potato cubes with the oil and spice mixture. Spread onto a baking sheet and cover loosely with foil. Place in the oven to warm. The time depends on your oven and how cold the sweet potatoes were in your fridge. I would check them every 5 to 10 minutes. Remove them once they’re warmed through and continue with the rest of the quesadilla recipe.
How to Serve Quesadillas
Serve with salsa, sour cream, guacamole, and shredded lettuce for topping.
Make a pot of Mexican Rice and a side salad for a complete weeknight dinner.
Make the quesadillas in big batches and serve as a healthy appetizer option for your next get together.
Tips for Making Quesadillas
- If you don’t have the cumin, garlic powder or onion powder on hand, you can replace all three with taco seasoning.
- Don’t stuff your quesadillas too full. Overstuffing will make them harder to flip and could leave you with a mess on your hands.
- I like to cut my quesadillas into quarters or eighths so they’re easy to pick up. This makes them great for serving at tailgate parties with friends. Use a pizza cutter or a pair of kitchen shears for easy slicing.
- If you’re making quesadillas for a crowd, you can make them in batches and keep them warm in the oven. Line a baking sheet with parchment or a silicone mat, and place them in a 200° F oven. This will keep them warm until you’re ready to serve.
- You can also bake them in the oven if you’d rather skip the skillet over medium heat and cook more than one at a time. Assemble uncooked quesadillas in a single layer on a prepared baking sheet. Bake at 375° for 10-15 minutes, until the cheese is melted and the tortillas are browned. You may want to place another baking sheet on top of them with a heavy pan to help to flatten the quesadillas. Otherwise, when you remove them from the oven you can press them with a spatula before removing them from the baking sheet.
Try some more of our favorite black bean and sweet potato recipes!
- Black Bean & Sweet Potato Enchiladas
- Potato Burrito Bowls
- Roasted Sweet Potato Tostadas
- Mango Black Bean Salsa
- Homemade Corn Tortillas
- More APPETIZERS recipes…
Looking for Other Easy Finger Food Ideas?
- Buffalo Chicken Pinwheels
- Ulitmate Bacon Wrapped Jalapeno Poppers
- Coconut Shrimp
- Ham and Cheese Sliders
- Other Great Finger Foods
Tools used to make Sweet Potato & Black Bean Quesadilla
Nonstick Skillet: This skillet is perfect for making quesadillas. Its nonstick coating allows for easy removal without leaving behind stuck-on foods or causing a mess.
Baking Sheet: I love using these baking sheets for roasting vegetables in the oven as well as baking cookies and sheet pan dinners.
*This post originally posted on 09/04/2012.
- Preheat oven to 375 degrees F.
- Peel and chop the sweet potato into 1/2-inch cubes.
- Toss sweet potato cubes with olive oil, cumin, onion powder, garlic powder, salt, and pepper in a mixing bowl.
- Place sweet potato on a parchment paper-lined baking sheet in a single layer.
- Bake in oven for 30 minutes or until potatoes are fork tender.
- Set a large skillet on medium-high heat.
- Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla.
- Next, add a layer of beans and sweet potatoes. Add another 1/4 cup cheese on top.
- Place another tortilla on top of the filling.
- When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
- Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
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