Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you’ll ever taste. So easy to make and most importantly incredibly delicious and filling!
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 these vegetarian quesadillas called for.
Heck, it’s not often we chuck out a recipe with no trace of meat here at the DGBMH HQ, but when we do, we do it big.
Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.
And when cheese gets involved, because let’s be real a quesadilla ain’t a quesadillas if there’s not cheese, things just go to a whole new level.
Okay, let’s have a look at just how easy these are to make.
How to make Sweet Potato Quesadillas
- Peel and slices sweet potatoes into bite sized chunks and roast in the oven.
- Lightly smash once cooled.
- Oil one side of a tortilla wrap and place it oil side down on a pan with the heat off. Spread over sweet potato.
- Add black beans.
- Add cheese.
- Add tortilla wrap on top, brush with oil and turn on heat. Fry both sides until golden.
Tips for the perfect Sweet Potato and Black Bean Quesadilla
Yep, you guessed it. This recipe is called roasted sweet potato quesadillas for a reason. You know, there are a fair few recipes out there that boil the sweet potato before adding it as a filling and I have actually tried that. However I find it offers a much weaker texture than roasting, for the pure reason that you’re adding water to the potatoes, causing them to fall soggy in the centre. Roasting the sweet potatoes offers a firmer and slightly crunchier texture. You get a beautiful caramelised casing to the potato with far more developed flavours from the spices, something unfortunately boiling can’t compete with. Sure it takes a little more time to roast, but trust me, it’s worth it.
2. Lightly Smash
Because you’ve got that nice little crunch from roasting in the oven, it’s important to not mash the sweet potatoes to oblivion, else you’ll lose that gorgeous texture the oven worked so hard to get. My experience in life has taught me not to annoy the oven, it does good things for you.
3. Lime Juice
The lime juice is actually quite an important ingredient in this recipe. You’ve got the sweet vibes from the potato, the saltiness from the cheese and the heat from the spices. Therefore I find a gentle squeeze of lime juice not only helps balance everything out, but also compliments the flavours of the dish in general.
Ugh, just look at that centre!
The other thing to note is these quesadillas are deceivingly filling.
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 sweet potato quesadillas, especially with a few extra sides, will definitely get the party going. Because there’s only so much carbs with carbs squashed between carbs someone can take.
Lol just kidding there’s literally not limit.
Okay, let’s chuck on some tasty extras.
Vegetarian Quesadilla Toppings
All in all these sweet potato black bean quesadillas are 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.
Happy quesadillas cooking 🙂
Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡
How to make Roasted Sweet Potato and Black Bean Quesadillas (Full Recipe & Video)
Roasted Sweet Potato and Black Bean Quesadillas
- 2 Large Sweet Potatoes, peeled and sliced into chunks
- 4 White Flour 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 Cheddar
- Juice from 1/2 a Lime
- Salt & Black Pepper, to taste
- Olive Oil (see note A)
Extras 'n' optionals:
- Fresh Coriander
- Extra Limes
- Sour Cream
- Preheat oven to 200c (390f).
- Place your spuds in a suitably sized oven dish and give them a good drizzle of 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 25-30mins or until softened with a caramelized outing.
- When the dish has cooled down a little, grab a potato masher and roughly smash your Sweet Potatoes. Don't mash it into oblivion, you want to keep some of the crispy parts of the potato. Place to one side.
- Take a Tortilla and lightly brush one side of it with Oil. Place on a griddle or regular pan oiled side face down, making sure the gas is turned off. Spread on half of your Sweet Potato mash, top with half your Black Beans, 1 Handful of Cheese and a squeeze of Lime Juice. Place a second Tortilla on top, press down to contain the filling and lightly brush the top with Oil.
- At this point turn the hob onto a medium heat and fry for around 6-8 mins on each side, or until nice and golden. If you tap on the Quesadillas it should sound slightly hollow and crunchy.
- Serve with any additional toppings and sides (suggestions in ingredients). Enjoy!
Quick 1 min demo!
Complete your Sweet Potato and Black Bean Quesadillas with some Easy Quesadilla Side Dishes!