Looking for more cheap and easy vegetarian dinner ideas? Try these Sweet Potato & Black Bean Quesadillas! They’re incredibly satisfying, flavor packed and made with simple ingredients!
Sweet Potato & Black Bean Quesadillas
- Simple, budget-friendly ingredients: Nothing fancy, or any hard to find ingredients needed! This recipe is made with pantry staples and a few fresh ingredients – perfect for last minutes meals.
- Easy to make for now or later: The filling comes together in one pan in less than 20 minutes. You can make the filling a day or two ahead of prepping the quesadillas or freeze the finished quesadillas for later – great for meal prep!
- Fiber & veggie packed: Black beans, sweet potato, bell peppers & onion – simple, nutrient dense & filling!
These Sweet Potato & Black Bean Quesadillas are one of those simple, fuss-free meals made with basic ingredients & really hits the spot.
The shredded sweet potato cooks quickly and basically melts into the filling so you barely know it’s there. It’s a great option for weeknight dinners, easy lunches and picky eaters.
Bite Sized Recipe Steps
Make sure to scroll down to the recipe card for the full list of ingredients + more detailed steps.
How to Make the Filling
- Sauté onion & peppers: Cook about 8-10 minutes or until soft in a large pan.
- Add beans, sweet potato & seasoning: Stir in the black beans, grated sweet potato, lime juice & taco seasoning.
- Cook until warmed through & soft: Cook about 3-5 minutes or until the sweet potato is soft & the beans are hot.
Assembly
Spread each layer, evenly across half of your tortilla.
- ¼ cup grated cheese
- ¼ cup black bean & sweet potato mixture
- ¼ cup grated cheese
Tortilla Notes
- Flour Tortillas vs Corn Tortillas: Both are great options – use what you have or what you prefer.
- Corn tortillas are usually much smaller than flour wraps, so consider sandwiching the filling between 2 tortillas instead of folding them over. Cook 1 at a time and be careful when flipping.
- Size: I recommend 8-10 inch tortillas if you can find them, but 6 inch tortillas work too. Gluten free tortilla wraps can be tricky to find, so use what you can.
- For 8-10 inch tortillas, increase the filling amount to 1/3 cup per layer instead of 1/4 cup.
❄️Freeze for Later❄️
- Freeze after cooking: Cool completely, then wrap the quesadillas individually (so they don’t freeze together) in foil or parchment paper and store in a freezer-safe bag or airtight container.
- Reheat from frozen: No need to thaw! Bake from frozen at 375°F (190°C) for about 15-20 minutes.
- Best for 1-2 months: For the best flavor & texture, enjoy within 1-2 months.
- Large Batches: Place the quesadillas in a single layer on a large sheet pan (one that can fit inside the freezer) to flash freeze for 1-2 hours. Then, stack the partially frozen quesadillas in a large freezer-safe bag or container. Place pieces of parchment paper in between each quesadilla to keep them from sticking.
🌟Make this Next🌟
Sweet Potato & Black Bean Enchilada Skillet – made with with diced sweet potatoes, black beans and an easy, homemade enchilada sauce. ✓Easy ✓One Pan ✓Vegetarian
Hungry for More
A few salads, sauces and sides you might enjoy served alongside these sweet potato quesadillas:
Enjoy!
Let me know if you try this Sweet Potato & Black Bean Quesadilla recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
Sweet Potato & Black Bean Quesadillas Recipe
Yield:
8-10
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
30 minutes
Shredded sweet potato cooks quickly and hides easily in the black bean filling so you'll hardly know it's there. It's great for picky eaters and anyone who wants to pack a bit more veg into their diet!
Ingredients
- 1-2 tbsp olive oil or your preferred neutral flavored cooking oil
- 1 medium onion, diced, any color
- 1 bell pepper, any color, deseeded and diced
- 1 can unsalted black beans - drained (15oz | 400g)
- 1 cup sweet potato, grated (110g)
- 2 tbsp taco seasoning
- 2 tbsp lime juice
- 3 cup grated cheese (510g) - mozzarella, Oaxaca, cheddar, montery jack, etc
- 8-10 gluten free tortillas - see notes
- butter or more oil for frying
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Onion & Pepper: Warm the oil in a large skillet or non-stick pan over a medium heat. Add the onion and bell pepper and sauté about 8-10 minutes to soften.
- Black Beans & seasoning: Reduce to a medium-low heat then stir in the black beans, sweet potato, taco seasoning and lime juice. Mix everything together well. Cook another 3-5 minutes or until the black beans are warmed through. Remove the pan from the heat and set aside.
- Assemble: Spread about ¼ cup cheese across half of each tortilla. Add ¼ cup black bean mixture to the cheese. Top with another ¼ cup cheese. Fold each tortilla over and gently press down to seal.
- Fry: Melt butter & oil in a large, clean skillet over a medium heat. When hot add the quesadillas (2 at a time) to the frying pan. Cook about 1-2 minutes or until golden brown, then flip and cook another 1-2 minutes on the other side. Remove from pan and set aside. Repeat with the remaining quesadillas, adding more butter to the pan as needed.
- Serve: Serve with your favorite salsas, guacamole, sour cream, hot sauce, pico de gallo or avocados and enjoy.
Notes
- This recipe makes about 2 1/2 cups of filling (500 grams). 1 cup = 200g
- Recipe adapted from Isabel Eats.
- Tortilla Size: Gluten free tortillas can be tricky to find, so use what you can. GF flour tortillas are usually easier to fold. Corn tortillas are usually much smaller than flour wraps, so consider sandwiching the filling between 2 tortillas instead of folding them over. Cook 1 at a time and be careful when flipping.
- Sweet Potato: I recommend grated sweet potato because it cooks quickly. If you choose to use diced potato, increase the cook time to ensure it's fully cooked through before assembling your quesadillas.
- Additions: Add a can of sweet corn, shredded meat or spicy chilies if you like.
- Freeze For Later: Cool completely, then wrap quesadillas individually in foil or parchment paper and store in a freezer-safe bag or container. Bake from frozen at 375°F (190°C) for about 15-20 minutes to reheat.
Nutrition Information
Yield: 8
Serving Size:
1 quesadilla Calories: 399Total Fat: 22gSaturated Fat: 11gCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 17gNutrition info calculated using 8 gluten free flour tortillas and mozzarella cheese - nutritional values will vary depending on your choice of tortillas, cheese.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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