Hearty Dinners/ Potato/ Tex Mex

Roasted Sweet Potato and Black Bean Quesadillas

January 4, 2019 (Last Updated: July 27, 2019)

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.

Stacked Roasted Sweet Potato and Black Bean Quesadillas on chopping board

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

  1. Peel and slices sweet potatoes into bite sized chunks and roast in the oven.
  2. Lightly smash once cooled.
  3. Oil one side of a tortilla wrap and place it oil side down on a pan with the heat off. Spread over sweet potato.
  4. Add black beans.
  5. Add cheese.
  6. Add tortilla wrap on top, brush with oil and turn on heat. Fry both sides until golden.

Easy right?

Roasted Sweet Potato and Black Bean Quesadillas - Guidance Photos

Tips for the perfect Sweet Potato and Black Bean Quesadilla

1. Roasting

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!

*drools uncontrollably*

Roasted Sweet Potato and Black Bean Quesadillas with Cheese

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

  • Fresh Jalapenoes
  • Lime
  • Guac
  • Salsa
  • Sour cream
  • Fresh Coriander/Cilantro

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 🙂

Roasted Sweet Potato and Black Bean Quesadillas with Guacamole and Salsa

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How to make Roasted Sweet Potato and Black Bean Quesadillas (Full Recipe & Video)

Roasted Sweet Potato and Black Bean Quesadillas Recipe

Roasted Sweet Potato and Black Bean Quesadillas

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!
4.96 from 22 votes
Print Pin Rate
Course: Appetizer / Dinner / Lunch
Cuisine: Mexican / Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings (click & slide): 4
Calories: 488kcal

Ingredients (check list):

  • 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:

  • Avocado
  • Jalapeno
  • Fresh Coriander
  • Extra Limes
  • Sour Cream
  • Salsa
  • Guac


  • 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!


a) Oil - Other oils such as Avocado, Sunflower and Canola Oil also work great for this recipe. They have a much higher smoking point so should caramelize the sweet potato more effectively in the oven. However, for convenience reasons Olive Oil works absolutely fine.
b) Size - If you don't own a griddle pan, a standard pan will be fine As you can see in the photos I have grill marks and in the video I use a regular. Just comes down to whether you want fancy grill marks or not! Also if the Tortilla doesn't fit, then simply spread the ingredients over one half and fold it over.
c) Flipping - I find the easiest way to flip the quesadillas is to place a plate over the top, flip the pan over so the quesadilla is on the plate, then slide it back on the griddle to fry the other side.
d) Dryness - I've eaten these quesadillas many a time by themselves and they taste fantastic. However, sometimes it's a good idea to pair them with a sauce or dip to reduce any risk of you finding them dry. My recommendations are Homemade Fresh Salsa and Guac!
e) Notes from readers - Sauteed onions and peppers go perfectly if you add them in the filling. If you're adapting to vegan and adding vegan cheese, be sure to use a brand you know and love. Also: Warning - they are filling.
f) Calories - Based between 4 people with no sides or dips.


Nutrition Facts
Roasted Sweet Potato and Black Bean Quesadillas
Amount Per Serving
Calories 488 Calories from Fat 169
% Daily Value*
Fat 18.75g29%
Saturated Fat 8.969g45%
Trans Fat 0.506g
Polyunsaturated Fat 1.969g
Monounsaturated Fat 5.554g
Cholesterol 43mg14%
Sodium 672mg28%
Potassium 918mg26%
Carbohydrates 59.97g20%
Fiber 8.4g34%
Sugar 7.99g9%
Protein 21.41g43%
Vitamin A 38750IU775%
Vitamin C 22.3mg27%
Calcium 440mg44%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

Complete your Sweet Potato and Black Bean Quesadillas with some Easy Quesadilla Side Dishes!

Easy Quesadilla Side Dishes - Collage

If you loved these vegetarian quesadillas be sure to Pin them for later! Already made them or got a burning question? Give me a shout in the comments and pick up your free ecookbook on the way!

Roasted Sweet Potato and Black Bean Quesadillas


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  • Reply
    June 14, 2018 at 2:56 am

    5 stars
    Love this recipe! I’m vegetarian and my boyfriend isn’t, I made these for us and he said they’re “freaking delicious” and better than any chicken quesadilla he’s ever had, so definitely a huge hit in my book Will definitely make again!

    • Reply
      June 14, 2018 at 7:00 pm

      Thanks for the awesome feedback! Glad to hear you both enjoyed 🙂

  • Reply
    June 9, 2018 at 5:59 pm

    5 stars
    I made these for lunch and they were delicious! I added vegan mayo spread on one inside of the tortilla. My son and husband really liked them too.

    • Reply
      June 10, 2018 at 9:58 pm

      That’s so awesome to hear, Diana! Thanks so much for coming back and sharing your kind words!! 🙂

  • Reply
    April 13, 2018 at 4:01 am

    5 stars
    these were wonderful – l topped them with some homemade pico de gallo and avacado slices – perfect!

    • Reply
      April 13, 2018 at 10:28 am

      That’s so great to hear! Salsa and avocado slices are my fav toppings too!! 🙂

  • Reply
    March 12, 2018 at 2:42 am

    5 stars
    I just made this and loved it! Added some sautéed red peppers and onions. Thank you!

    • Reply
      March 12, 2018 at 11:17 am

      So glad you enjoyed, Sarah! I’ll have to try it with some sauteed red pepper and onions, sounds delish!!

  • Reply
    March 2, 2018 at 8:42 am

    5 stars
    I made this. In Ghana, we don’t usually find the nice, sweet, orange sweet potatoes..here they are white and a bit dry and root-like. I baked them in thin slices, took about 30 minutes and made the dish. It was great. My husband like it too. One could do so many things with this recipe. I would like to add a few cooked up button mushrooms, too, or even any meat to make it more of a meal. We had a small side of salmon with this. Wonderful meal.

    • Reply
      March 2, 2018 at 10:28 am

      So great to hear you loved the recipe! I can imagine it worked perfectly with the salmon, what a great idea!!

  • 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!!

  • Reply
    October 12, 2017 at 5:03 am

    5 stars
    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 🙂

  • Reply
    October 8, 2017 at 12:39 am

    5 stars
    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 🙂

  • 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 🙂

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

    5 stars
    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 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 🙂

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

    5 stars
    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
    September 12, 2017 at 10:46 am

    5 stars
    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 🙂

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

    4 stars
    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 🙂 C x

  • 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 🙂

  • 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 🙂

  • Reply
    July 25, 2017 at 10:05 pm

    5 stars
    Absolutely fantastic recipe. Tasted great. Thank you for sharing 🙂

    • Reply
      July 25, 2017 at 10:06 pm

      No worries, Susan! Glad you enjoyed!!

  • 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
    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 🙂

  • 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 🙂

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