If you’re looking for a quick, nutritious, and delicious meal, this Black Bean and Sweet Potato Quesadilla is the perfect choice. With a handful of ingredients, you can whip up a satisfying dish that’s packed with flavor and perfect for any occasion.
Why You’ll Love This Recipe
This quesadilla balances sweet, savory, and slightly spicy flavors in every bite. Roasted sweet potatoes provide natural sweetness, while black beans add plant-based protein and fiber.
Melty cheese holds everything together, creating a gooey, satisfying texture. The best part? You don’t need a long list of ingredients or complicated steps to make it.
This recipe is quick, budget-friendly, and ideal for busy weeknights. Plus, it’s great for meal prep and can be customized with your favorite add-ins.
Ingredients
- 1 avocado, sliced or mashed for guacamole
- 1 medium tomato, diced
- 1 small red pepper, diced
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 4 large flour tortillas
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Salsa or hot sauce, for serving (optional)
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with half of the olive oil, cumin, chili powder, and salt in a large bowl. Spread them evenly on a baking sheet.
Roast for 20–25 minutes, flipping halfway through, until they become tender and slightly caramelized.
Step 2: Cook the Black Bean Mixture
While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium heat. Add the diced red onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for another minute. Add the black beans, stir well, and let them heat through for 2–3 minutes. Remove from heat.
Step 3: Assemble the Quesadillas
Place a tortilla flat on a clean surface. Sprinkle a generous handful of shredded cheese on one half of the tortilla. Add a layer of roasted sweet potatoes, followed by the black bean mixture.
Scatter diced tomatoes and red pepper over the top. If using, spread a thin layer of guacamole or place avocado slices inside. Top with another sprinkle of cheese.
Fold the tortilla in half, pressing gently. Place a tortilla flat on a clean surface. Sprinkle a generous handful of shredded cheese on one half of the tortilla.
Add a layer of roasted sweet potatoes, followed by the black bean mixture. Top with another sprinkle of cheese. Fold the tortilla in half, pressing gently.
Step 4: Cook the Quesadillas
Heat a large skillet or griddle over medium heat. Lightly grease with a little olive oil or butter.
Cook the quesadilla for 2–3 minutes per side until golden brown and crispy, ensuring the cheese melts completely. Repeat with the remaining tortillas.
Step 5: Serve and Enjoy
Slice each quesadilla into triangles and serve immediately. Pair with salsa, hot sauce, or a side of guacamole for extra flavor. Enjoy this simple yet delicious meal with an extra kick from fresh tomatoes and red pepper!
Slice each quesadilla into triangles and serve immediately. Pair with salsa, hot sauce, or a side of guacamole for extra flavor. Enjoy this simple yet delicious meal!
Tips and Variations
- Make It Spicier: Add chopped jalapeños or a pinch of cayenne pepper.
- Gluten-Free Option: Use corn tortillas instead of flour tortillas.
- Make It Vegan: Swap out the cheese for a dairy-free alternative or nutritional yeast.
- Extra Flavor: Add a squeeze of lime juice before serving for a fresh kick.
- Meal Prep Tip: Prepare the roasted sweet potatoes and black bean mixture ahead of time for quick assembly during the week.
This Black Bean and Sweet Potato Quesadilla is a simple, satisfying meal that’s perfect for any occasion. Whether you’re cooking for yourself, family, or friends, this dish is sure to be a hit.
