Sweet Potato-Black Bean Quesadillas

5.0
(1)
1 Review
2 Photos

A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?

Submitted by Jonathan Charbz
Updated on October 8, 2021
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 quesadillas
Jump to Nutrition Facts

Ingredients

  • 5 cups 1/2-inch cubed, peeled sweet potatoes

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • sea salt and freshly cracked black pepper to taste

  • 4 (12 inch) flour tortillas

  • 2 cups shredded old Cheddar cheese

  • 1 (19 ounce) can black beans, rinsed and drained

  • ½ cup salsa

  • 2 cups shredded Monterey Jack cheese

  • ¼ cup sour cream, for topping

  • ¼ cup chopped fresh cilantro for garnish

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.

  3. Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.

  4. Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.

  5. Heat a large skillet over medium heat.

  6. Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.

  7. Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

Nutrition Facts (per serving)

1179 Calories
56g Fat
122g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1179
% Daily Value *
Total Fat 56g 71%
Saturated Fat 28g 140%
Cholesterol 116mg 39%
Sodium 2219mg 96%
Total Carbohydrate 122g 44%
Dietary Fiber 19g 68%
Total Sugars 11g
Protein 50g 99%
Vitamin C 10mg 11%
Calcium 1119mg 86%
Iron 9mg 51%
Potassium 1431mg 30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

close up view of Black Bean and Sweet Potato Quesadillas garnished with fresh herbs on a white plate
Black Bean and Sweet Potato Quesadillas
61 Ratings
Sweet Potato Burritos
2,793 Ratings
Megan's Spaghetti Squash Tacos
18 Ratings
Black Bean Tostadas
1 Rating
Sweet Potato Tacos
10 Ratings
close up view of Black Bean and Rice Enchiladas in a glass baking dish with a black spatula
Black Bean and Rice Enchiladas
161 Ratings
close up view of Black Bean Tacos with tomatoes and avocados on a plate
Black Bean Tacos
79 Ratings
Air Fryer Vegetarian Cauliflower and Chickpea Tacos
7 Ratings
Vegan Black Bean Quesadillas
91 Ratings
Tomato Spinach and Bean Burrito
65 Ratings
Appetizing Vegetarian Burritos
9 Ratings
vegan bean taco filling, in a bowl with chips for dipping as well as in tacos on a platter.
Vegan Bean Taco Filling
434 Ratings
Veggie Pizzadillas
3 Ratings
Bean Quesadillas
435 Ratings
Black Bean and Butternut Squash Enchilada Casserole
7 Ratings
Vegetarian Mexican Casserole
3 Ratings