With a crispy exterior and cheesy, smoky sweet potato and black bean filling. It’s no wonder I’ve been making these bad boys on repeat since 2008 (along with these Mushroom Quesadilla). This sweet potato and black bean quesadilla recipe came into my life shortly after I graduated college, moved to Minneapolis, and was truly “on my own” when it came to cooking for the first time (farewell college cafeteria). During this time, I sought recipes that were easy to make (like this Air Fryer Sweet Potato Fries), relatively cheap, and healthy (like this Vegetarian Chili). Bonus points were awarded to recipes if they were easy to pack for lunch too. These sweet potato black bean quesadillas met each of these recipe needs and best of all, they tasted incredible too!
How to Make Sweet Potato Black Bean Quesadillas
These sweet potato quesadillas with black beans are a healthy, fast, vegetarian Mexican recipe (like these Butternut Squash Spinach Enchiladas) that even the most ardent meat-lovers will enjoy.
The Ingredients
Sweet Potatoes. Not just for Healthy Sweet Potato Casserole on Thanksgiving. Sweet potatoes are also the star of today’s dinner offering TONS of vitamin C and vitamin B6 along with a healthy daily dose of potassium and fiber.Black Beans. Add fiber, protein, and a little extra texture to the creamy, spicy sweet potato filling. (I also love them in this Roasted Sweet Potato Quinoa Black Bean Salad).Green Peppers + Onions. Lends that south-of-the-border flair and flavor to these sweet potato quesadillas.Garlic. For a little zip.Sharp Cheddar Cheese. Maximizes the cheesy flavor of these healthy vegetarian quesadillas.Tortillas. Whole wheat tortillas are my favorite for this recipe however you may use any variety that you enjoy (Extra tortillas? Try these Vegetarian Tacos next).Chili Powder. I like to use a blend of regular chili powder and smoky chipotle chili powder. (It’s also what I use in my Slow Cooker Turkey Chili with Sweet Potatoes.)Cinnamon. Counters the spiciness of the chili powder with its earthy sweetness. I LOVE cinnamon so I didn’t skimp. If you want a lighter cinnamon flavor, feel free to adjust to suit your taste preferences. Cumin + Paprika. A duo of warm, smoky spices whose savory profiles balance the sweetness of the cinnamon.
The Directions
Storage Tips
To Store. Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days. Whole assembled and cooked quesadillas may be stored in the fridge for up to 3 days.To Reheat. Reheat filling in the microwave until heated through then assemble and cook as directed. Assembled quesadillas may be warmed in a skillet over medium-low heat until the filling is heated through and the tortilla is crisp. To Freeze. Leftover filling may be kept in the freezer for up to 2 months. Defrost overnight in the fridge before using to assemble quesadillas.
Tools Used to Make These Quesadillas
Potato Masher. Will be your best friend for making these quesadillas and Healthy Sweet Potato Casserole around the holidays.Cast Iron Skillet. This is my all-time favorite affordable cast-iron skillet for sweet and savory dishes alike.
Fiesta time, sweet potato black bean quesadilla style!
More Flavorful Vegetarian Recipes
Sweet Potato Pasta with Brussels SproutsPumpkin Curry SoupCrockpot Lasagna Soup
