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When it comes to crafting a quick, satisfying meal, few options rival the deliciousness and convenience of quesadillas. This particular recipe for Sweet Potato & Black Bean Quesadillas takes a classic favorite and elevates it with the nutritious goodness of sweet potatoes and black beans. These ingredients not only blend harmoniously in terms of flavor but also pack a powerful nutritional punch, making this dish a standout choice for anyone seeking a healthier yet delicious meal.

Roasted Sweet Potato Black Bean Quesadillas

Looking for a quick and delicious meal? Try these Sweet Potato & Black Bean Quesadillas! This easy recipe combines the natural sweetness of roasted sweet potatoes with protein-packed black beans for a satisfying filling. Rich in nutrients, they’re perfect for busy weeknights or quick lunches. Pair with your choice of cheese and spices for a flavorful dish that everyone will love. Discover how to make these wholesome quesadillas that cater to all dietary preferences!

Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, rinsed under cold water and drained

1 cup shredded cheese (choose between cheddar or Monterey Jack for a creamy melt)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

4 large flour tortillas (10-inch preferred for easy folding)

Fresh cilantro, chopped (for garnish)

Salsa or guacamole (for serving)

Instructions
 

Roast the Sweet Potatoes:

    Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, and a generous sprinkle of salt and pepper until they are well coated. Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.

      Mix the Filling:

        In a large mixing bowl, combine the roasted sweet potatoes and black beans. Sprinkle in half of the shredded cheese (set the remaining cheese aside for topping). Gently fold the ingredients together to combine, taking care not to overly mash the sweet potatoes.

          Prepare the Quesadillas:

            Heat a large skillet or frying pan over medium heat. Take one tortilla and place it on a clean surface. Add a generous scoop of the sweet potato and black bean filling to one half of the tortilla. Sprinkle some of the reserved shredded cheese over the filling, then fold the tortilla in half to encase the filling.

              Cook the Quesadillas:

                Carefully transfer the folded quesadilla to the preheated skillet. Cook for about 3-4 minutes on one side, until it is golden brown and crispy. Flip the quesadilla and cook the other side for an additional 3-4 minutes, until the cheese is melted and the tortilla is beautifully browned. Repeat this process with the remaining tortillas and filling, adding more oil to the skillet if needed.

                  Serve:

                    Once all the quesadillas are cooked, remove them from the skillet and let them cool for a minute. Slice each quesadilla into wedges for easy serving. Arrange on a platter, garnished with chopped fresh cilantro, and serve alongside your favorite salsa or guacamole for dipping.

                      Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4