Hearty Homecooking

Roasted Sweet Potato and Black Bean Quesadillas

‘Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you’ll ever make. So easy, super quick and most importantly really delicious and filling’ –Β Hungry now?Β Jump to Recipe

Roasted sweet potato and black bean quesadillas - overhead shot

Hey ya’ll! And welcome to today’s edition of ‘my blog’s name is so contradictory to my love for vegetarian recipesΒ right now’.

To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. In fact, as I was developing this recipe it never even crossed my mind to add any. Traditional Quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything my taste buds called for.

Roasted sweet potato and black bean quesadillas - closeup

The roasted sweet potato quesadilla part of the recipe actually came pretty naturally to me and stuck throughout the developmental process. What to pair it with took a little more tweaking.

I did toy around with a few variations, sweet potato spinach quesadilla and sweet potato cream cheese quesadilla to name a couple. But there was something about adding the black beans that just took these quesadillas through the roof. They take on the spices and add to the heartiness of this dish so beautifully.

Roasted Sweet Potato and Black Bean Quesadillas - guidance photos

Hold up, so why roast the sweet potatoes I hear you cry?

Personally, I love the texture of them roasted – moist but not soggy on the inside with a slight crunch on the outside. When they’re roasted and smashed, in contrast to boiled and mashed, they help hold the quesadillas together more firmly. That beautiful caramelization from the oven will enhance the spices and like I said, give a nice little crunch in the center of the quesadilla.

This little crunch plus the crispy quesadilla casing is just too much to bare.

Roasted Sweet Potato and Black Bean Quesadillas - close up of crunchy casing

These are deceivingly filling aswell ya’ll. Originally I had offered them as a serving between two, forgetting that not everyone has 5 stomachs like me and my partner. So feel free to split between 4, two hearty slices of these carb frenzy quesadillas, especially with a few extra sides, will definitely get the party going.

Okay, let’s chuck on some tasty extras.

Roasted sweet potato and black bean quesadillas - garnished

All in all this recipe is such a good time. Super flavoursome and really fun to play around with. Perfect for the vegetarians among us and easy to adapt to our vegan friends.

A really hearty dish that’s gonna work great as a lunch or dinner and most importantly, a really delicious dish that I’m confident you’re going to fall in love with. Enjoy the read folks, let me know how you get on and I’ll catch you on the next post! Happy Quesadillas cooking πŸ™‚

4.86 from 7 votes
Roasted sweet potato and black bean quesadillas - overhead shot
Roasted Sweet Potato and Black Bean Quesadillas
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 15 mins

'Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian Quesadillas you'll ever make. So easy, super quick and most importantly really delicious and filling'

Course: Appetizer, Lunch
Cuisine: Mexican, Vegetarian
Servings: 4
Calories: 409 kcal
Author: Chris
  • 2 Large Sweet Potatoes, peeled and sliced into chunks
  • 4 Large White Tortilla Wraps
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper (or to preference)
  • 1/2 can of Black Beans, rinsed
  • 2 Large handfuls of grated Cheese (Cheddar or Monterey Jack work great)
  • Juice from 1/2 a Lime
  • Salt & Black Pepper, to taste
  • Olive Oil (see note A)
Extras 'n' optionals:
  • 1/2 Avocado
  • 1 whole fresh Jalapeno, deseeded if necessary
  • 1 handful of fresh Coriander, roughly chopped
  • 6-8 Cherry Tomatoes, quartered
  • 2 Dollops of Sour Cream
  • 1 extra Lime
  1. Preheat oven to 220c (430f). Place your spuds in a suitably sized oven dish and give them a good drizzle of Olive Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.

  2. When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Place to one side.
  3. Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle pan (see note B) oiled side face down, making sure the hob is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese, a squeeze of Lime Juice and Seasoning if needed. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.

  4. At this point turn the hob onto a medium heat and fry for around 5-7 mins on each side, or until griddle marks appear with a golden surrounding. If you tap on the Quesadillas it should sound slightly hollow and crunchy.

  5. Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!
Recipe Notes

a) Other oils such asΒ Avocado OilΒ compliment this dish beautifully as well. It also has a higher smoking point to ease things when it comes to the griddle pan.

b) If you don't own a griddle pan, a standard pan will be fine. If the Tortilla doesn't fit, then simply 1/2 or 1/4 and fry individually. Alternatively feel free to use a panini grill if you have one.

c) To make this Sweet Potato Bean Quesadilla vegan, simply use vegan cheese or leave it out all together.

Can’t get enough of these roasted sweet potato and black bean quesadillas ? Check out my Loaded Sweet Potatoes with Pomegranate and Feta for some more Sweet Potato goodness! Or for the PERFECT addition to this recipe be sure to add some Homemade Guacamole.

The Greatest Guacamole Recipe

Pin this recipe for later!

Roasted Sweet Potato and Black Bean Quesadillas

Cheers guys, this has been β€˜ Roasted Sweet Potato and Black Bean Quesadillas ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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  • Reply
    April 21, 2017 at 10:19 pm

    I’m crazy for quesadillas but have never thought about using sweet potatoes. I’m anxious to try your recipe and can’t imagine not liking it.

    • Reply
      October 7, 2017 at 2:44 pm

      ‘Crazy for quesadillas’ will be carved on my grave stone. I have a sneaky suspicion you’ll enjoy these, Linda πŸ™‚

  • Reply
    Robbie Cheadle
    April 22, 2017 at 4:18 pm

    Great recipe, thanks for sharing.

    • Reply
      October 7, 2017 at 2:43 pm

      No problem! Enjoy πŸ™‚

  • Reply
    Roz A
    June 25, 2017 at 10:32 pm

    Just made these and have to say they were delish. I added a small amount of picked onion mix from Asian market and have to say overall the dish had so much flavour

    • Reply
      June 25, 2017 at 10:52 pm

      Hi Roz! Glad you enjoyed it, I truly love this recipe so it’s great to hear your feedback. The picked onion mix also sounds like a great addition, YUM!

  • Reply
    July 25, 2017 at 10:05 pm

    Absolutely fantastic recipe. Tasted great. Thank you for sharing πŸ™‚

    • Reply
      July 25, 2017 at 10:06 pm

      No worries, Susan! Glad you enjoyed!!

  • Reply
    August 8, 2017 at 12:57 am

    Love the name of your site! Great recipe-thanks for sharing.

    • Reply
      August 8, 2017 at 10:41 am

      Thanks so much much, Janice! Hope you enjoy πŸ™‚

  • Reply
    August 14, 2017 at 5:00 pm

    Why is this recipe coming up as vegan when it has dairy products in it?

    • Reply
      August 14, 2017 at 5:14 pm

      Hi there! Simple answer is I’m not sure.. In no way do I claim, describe or brand this recipe as vegan, only that it is easily adapted. I can only assume that someone has shared this recipe with the assumption it is vegan (through not reading the post/ingredients). Hope this helps πŸ™‚

  • Reply
    Liz | Perfectly Practical Prattle
    August 16, 2017 at 9:51 am

    I recently made this and it was delicious! Thanks for sharing!

    • Reply
      August 16, 2017 at 12:23 pm

      So glad to hear, Liz! Have a great day wherever you are in the world πŸ™‚ C x

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    September 12, 2017 at 10:46 am

    This is SO good! So quick and easy if you bake the sweet potatoes the night before. I will definitely be making these regularly! Thanks for this great recipe!

    • Reply
      September 12, 2017 at 12:29 pm

      Jill! So glad you enjoyed, thank you for your positive vibes! Have a great day wherever you are in the world πŸ™‚

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    Vicky @ Avocado Pesto
    October 7, 2017 at 8:53 pm

    Love that these are vegetarian and made with sweet potatoes! I’ve made vegetarian ones wth mushrooms and spinach before ! YUM!

    • Reply
      October 8, 2017 at 12:32 am

      Mushrooms and spinach, yum! Gotta try that combo!!

  • Reply
    October 7, 2017 at 10:14 pm

    Love that you use sweet potatoes. This will be great for my kids.

    • Reply
      October 8, 2017 at 12:33 am

      Sweet potatoes make the world go round! Enjoy πŸ™‚

  • Reply
    Amy | The Cook Report
    October 7, 2017 at 10:57 pm

    Sounds delicious, it’s great when you can make normally meaty recipes vegetarian

    • Reply
      October 8, 2017 at 12:34 am

      Completely agree, Amy!!

  • Reply
    October 8, 2017 at 12:13 am

    These quesadillas look delicious! Love everything about them and will definitely be making them soon as I’ve been obsessed with sweet potatoes recently.

    • Reply
      October 8, 2017 at 12:35 am

      Thanks, Julia! Enjoy πŸ™‚

  • Reply
    October 8, 2017 at 12:39 am

    I love that the sweet potato is mashed and spread over the wraps…drooling at these, can’t wait to try them!

    • Reply
      October 8, 2017 at 12:47 am

      Thank you for your positive vibes! Enjoy πŸ™‚

  • Reply
    October 12, 2017 at 5:03 am

    Made this tonight amazing !!! I didn’t put enough cheese in though. More next time … yum.

    • Reply
      October 12, 2017 at 5:10 am

      So glad you enjoyed, Debbie! Remember, there’s no such thing as too much cheese πŸ™‚

  • Reply
    October 29, 2017 at 5:09 pm

    Eating these right now as I type. Thanks for sharing. I was looking for a way to incorporate more vegetables and healthy eating into my diet. The flavor of the sweet potatoes right out of the oven is great-I could (and did!) eat them straight from the baking dish.

    • Reply
      October 29, 2017 at 7:11 pm

      I’m completely the same, Diane! If there’s any potato left after me eating it straight out the oven it’s a miracle!!

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