Roasted Sweet Potato and Black Bean Quesadillas
Roasted Sweet Potato and Black Bean Quesadillas are the best sweet potato quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!
Cost: £2 / $2.50
Large Frying Pan or Griddle Pan
Sharp Knife & Chopping Board
Sieve/Colander (to drain beans)
Brush (for oil)
- 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, drained & rinsed
- 2 large handfuls of Cheddar, grated
- 1/2 Lime, juice only
- Salt & Black Pepper, to taste
- Olive Oil, as needed
To Serve (optional)
- Fresh Coriander
- Extra Limes
- Sour Cream
Place your potatoes in a suitably sized oven dish and give them a good drizzle of Oil. Add in 1 tsp Smoked Paprika and Cumin, 1/2 tsp Ground Coriander, 1/4 tsp Cayenne Pepper and a hefty pinch of Salt & Pepper. Give them a mix to completely coat them. Pop in the oven at 200C/390F for a good 25-30mins or until softened with a caramelized outing (timings will depend on the size of your potatoes, so just be vigilant).
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 finish with 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!
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 - Sautéed 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.
Calories: 488kcal | Carbohydrates: 59.97g | Protein: 21.41g | Fat: 18.75g | Saturated Fat: 8.969g | Polyunsaturated Fat: 1.969g | Monounsaturated Fat: 5.554g | Trans Fat: 0.506g | Cholesterol: 43mg | Sodium: 672mg | Potassium: 918mg | Fiber: 8.4g | Sugar: 7.99g | Vitamin A: 38750IU | Vitamin C: 22.3mg | Calcium: 440mg | Iron: 4.1mg