This is a variation of our healthy quesadilla base recipe. You might think that sweet potatoes in a quesadilla sounds strange, but trust us – it’s delicious! Sweet potatoes, Mexican spices, black beans, and melted cheese all wrapped inside a toasty whole wheat tortilla is a delicious combination. These sweet potato quesadillas with black beans will not disappoint!
Must Know Cooking Skill
For recipe success, learn how to:
Culinary Tips for Delicious Sweet Potato Quesadillas
Prick the sweet potatoes before baking or you might have a potato explosion in the oven! This recipe is also a great way to use leftover baked sweet potatoes.
Watch the heat level as the quesadillas cook. If the heat is too high, the tortilla will get too brown before the cheese melts.
Room temperature or warm fillings cook faster and ensure that they are heated all the way through.
Assembling the quesadillas on the skillet is another preparation method. Spread the mashed sweet potatoes on the tortilla on the countertop, then place it on the hot pan. Sprinkle the cheese to cover the entire tortilla, then place the beans on one half of the tortilla. Once the cheese is mostly melted and the tortilla is golden brown and crispy on the bottom, fold the tortilla in half and remove it from the heat.
In a hurry? Microwave the assembled quesadilla for about 30 seconds to begin melting the cheese, then finish on the pan to toast the tortilla.
Allow quesadillas to cool slightly before cutting.
- Sweet Potatoes: use leftover mashed sweet potatoes, or if you don’t have time to roast them in advance, use canned sweet potato puree. You can also substitute butternut squash or pumpkin, but the flavor won’t be quite as sweet.
- Whole Wheat Tortillas: substitute corn, flour, or gluten-free tortillas. Note that flour tortillas don’t provide the same whole grain benefits. Corn tortillas and smaller tortillas need to be stacked rather than folded.
- Spices: substitute a taco seasoning blend or other Mexican spice blend. Feel free to add additional spices too!
- Shredded Mexican Cheese Blend: substitute Monterey jack, mozzarella, cheddar, or queso oaxaca.
- Canned Black Beans: substitute pinto beans. You can also substitute 1 ½ cups black or pinto beans cooked from dried.
- Butter or Canola Oil: substitute avocado or olive oil. Extra virgin olive oil can be used if the heat isn’t too high.
To make these sweet potato quesadillas vegan, just leave out the cheese. They will still stick together and taste great!
Love goat cheese? Make sweet potato goat cheese quesadillas by replacing the Mexican shredded cheese with one ounce of goat cheese. The tanginess of the goat cheese balances perfectly with the sweetness of the sweet potato.
Need some simple quesadilla recipe inspiration?
Use our healthy quesadilla base recipe as a guide or try out this variation!
Use these kitchen tools for recipe success:
Find all of our favorite kitchen tools here!
Is this sweet potato quesadilla recipe healthy?
You bet! Restaurant quesadillas are very cheese heavy, and while we love cheese, they tend to be more overindulgent than we recommend. These sweet potato quesadillas are still cheesy, but loaded with black beans, sweet potatoes, and spice to balance flavor and nutrition!
Whole Wheat Tortillas
Whole grains are a good source of fiber, B vitamins, Vitamin E, trace minerals, and phytonutrients. Replacing refined grains (i.e. flour tortillas) with whole grains (i.e. whole wheat tortillas) may reduce the risk of developing chronic conditions such as heart disease, diabetes, and certain types of cancer. Choose whole wheat tortillas with as few additives as possible.
Beans contain plant-based protein, complex carbohydrates, fiber, vitamins, and minerals and are an important part of a plant-forward diet. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight. When purchasing canned beans, look for low-sodium varieties.
Sweet potatoes are a great source of important nutrients, such as beta carotene and anthocyanins which are naturally occurring phytonutrients. These phytonutrients help prevent diseases.
Learn more about health benefits of different foods and ingredients or in our book, To Your Taste!
Serving Suggestions for Sweet Potato Quesadillas
These quesadillas make a great addition to The Whole Life Plate! Pair with a light salad, roasted vegetables, and/or a side of fruit. Don’t forget condiments, like Greek yogurt lime crema or sour cream, guacamole, and salsa.
Storage Tips for Quesadillas
Cool quesadillas completely, then store in an airtight container in the refrigerator for up to 7 days. Leftover quesadillas can also be frozen for up to 3 months. Wrap individual quesadillas in foil or plastic wrap, then place in a freezer-safe bag.
Quesadillas taste best reheated on a griddle or skillet or in the oven, but the microwave will work in a pinch.
Want more Mexican Inspired Recipes?
Try out these delicious recipes!
Sweet Potato Quesadillas with Black Beans
- 10-12 ounces sweet potato (~¾ cup mashed)
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- Salt to taste
- 6 whole wheat tortillas (~8")
- 1 ½ cups Mexican shredded cheese
- 15-ounce can low-sodium black beans, drained and rinsed (~1 ½ cups)
- 1 teaspoon butter or canola oil
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper. Use a fork to poke several holes into the sweet potato and set on the baking sheet. Roast 40-50 minutes, or until easily pierced with a fork.
- Allow potato to cool almost completely. Scrape the sweet potato flesh out of the skin and use a fork to mash it in a bowl. Add chili powder, cumin, and paprika, and stir to combine. Add salt to taste.
- Divide mashed sweet potato among tortillas. Spread ~2 Tablespoons to cover the entire tortilla, leaving a small border around the edge. Sprinkle ¼ cup shredded cheese on one half of the tortilla. Top with black beans, then fold.
- Brush griddle or skillet with oil or butter. Once butter is melted, add quesadilla. Cook until golden brown and toasty on one side and cheese is partially melted, 2-3 minutes. Carefully flip and cook on the other side for another 2-3 minutes or until tortilla is golden brown and toasty on both sides and cheese is melted.
- Remove quesadilla carefully from pan. If cutting, allow to cool slightly. Serve with condiments to YOUR taste. Enjoy!
- Plain Greek yogurt, lime crema, or sour cream
- Pickled jalapeños