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 21 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

Instructions:

  • 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!

Notes:

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:

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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61 Comments

  • Reply
    Helena
    October 10, 2019 at 7:47 pm

    5 stars
    They are really filling and absolutely delicious. Even my three year old and one year old (I reduced slightly the quantity of cheese;))loved them. Thank you

    • Reply
      Chris Collins
      October 17, 2019 at 10:37 am

      So happy to hear they went down well! 🙂

  • Reply
    Harini
    May 22, 2019 at 3:55 pm

    5 stars
    This is a wonderful with burst of flavor. Brilliant idea!

    • Reply
      Chris
      May 24, 2019 at 11:11 am

      Thanks so much!

  • Reply
    Megan
    March 22, 2019 at 4:54 pm

    5 stars
    Wow what a great recipe! I added sliced onions with the taters when I roasted them. I forgot to add the lime juice on the first night but added it the next day when I made them again for lunch. The lime didn’t really seem to change the flavor much. This recipe makes a lot! I want to make this again and maybe use a packet of taco seasoning on the taters. My 16 yr old who has autism does t eat a lot of foods and he absolutely loved this. He was grabbing more from my plate!

    • Reply
      Chris
      March 25, 2019 at 1:59 pm

      Hi Megan! This is truly amazing to hear! So glad you and your son loved the recipe 🙂

  • Reply
    Jacki O
    March 16, 2019 at 11:22 pm

    Excited to try this … I also can’t help but think that this would make a delicious empanada filling … anyone try that? Thanks!!

  • Reply
    Christina
    January 21, 2019 at 11:14 pm

    5 stars
    These are amazing, absolutely loved them! Can’t wait to check out more of your recipes if the first one I tried was this good 😀 thanks!

    • Reply
      Chris
      January 22, 2019 at 1:51 pm

      That’s awesome! So great to hear you’re sticking around

  • Reply
    Priya
    October 4, 2018 at 4:49 pm

    5 stars
    INSANELY delicious, OMG!!! Even my husband who needs his meat said he could go vegetarian if all vegetarian dishes tasted like this. Thanks for the recipe!

    • Reply
      Chris
      October 4, 2018 at 9:29 pm

      That’s so awesome! I love my meat too but love these so much. Thanks for coming back and sharing your kind words 🙂

  • Reply
    Hayley
    September 8, 2018 at 4:18 pm

    5 stars
    This was a fantastic recipe Thank you for Sharing! It was super easy, quick and very very tasty. Made my own salsa and had avacado and some sour cream on the side. Went down a treat. I will be making these a lot.

    • Reply
      Chris
      September 9, 2018 at 11:56 am

      Ah that’s so awesome, Hayley! Thanks for coming back and sharing your kind words! 🙂

  • Reply
    Laura
    September 6, 2018 at 7:55 pm

    5 stars
    These were super easy and super tasty. The sweet potatoes went sooo sweet cooked in the oven and they are full of good stuff!!

    • Reply
      Chris
      September 6, 2018 at 8:11 pm

      That’s awesome, Laura! Thanks for coming back and sharing your kind words!! 🙂

  • Reply
    Kenzie
    July 3, 2018 at 12:04 am

    These were amazing and so easy to make. I can tell I am going to make these quesadillas for years to come

    • Reply
      Chris
      July 3, 2018 at 10:05 am

      That’s so awesome to hear, Kenzie!! 🙂

  • Reply
    Ellen
    June 27, 2018 at 5:04 pm

    5 stars
    This absolutely tastes wonderful. I didn’t have sour cream and added Nature & Mou’s vegan cheddar and guacamole.

    • Reply
      Chris
      June 28, 2018 at 5:39 pm

      Thanks for the feedback, Ellen!! Awesome to hear it’s working great as a vegan dish 🙂

  • Reply
    Sierre
    June 20, 2018 at 11:08 pm

    5 stars
    We had these for supper tonight and they were AMAZING! One of the best quesadillas I’ve ever had. The only things I did different were substituting the coriander for parsley since I didn’t have any, and diving the filling between 4 quesadillas instead of 2. They were delicious on their own, but even better dipped in guacamole! Thanks for the great recipe – this will definitely be a regular dinner around here now!!

    • Reply
      Chris
      June 21, 2018 at 10:17 am

      So awesome to hear you liked them!! So good dipped in guac right?

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