Sweet Potato Black Bean Quesadillas

Skipping the meat does not mean having to skip out on delicious and flavorful dishes. These vegan Sweet Potato Black Bean Quesadillas are packed with colorful veggies and over 13g of plant-based protein. They come together in less than 30 minutes, and are easily customizable to meet your dietary restrictions or please the picky eaters in your life. 

Serve these quesadillas with easy Vegan Chipotle Lime Aioli  or Homemade Guacamole as a garnish or dip, and you’ve got a delicious meal ready to go.

Looking for more delicious Sweet Potato main dishes? Try this Sweet Potato Quinoa Chili or Loaded Sweet Potatoes.

Why You’ll Love this Simple Recipe

• Packed with protein – These quesadillas are packed with plant-based protein. They’re a great way to get some extra nutrition in your meatless meals.
• Easy meal – All you have to do is mix the filling, put it in a tortilla and pan fry these babies for a few minutes on each side. These quesadillas are so easy!
• Customizable – Have meat or dairy eaters in your family? Mix only the veggies together then top each quesadilla filling with cooked meat or dairy right before you cook it – making each one custom to your eaters with little extra effort.

Ingredients

• Large flour tortillas – Opt for corn tortillas for a gluten-free option.
• Black beans – I prefer canned black beans for ease, but you can soak and cook your black beans from dry as well. Also, feel free to swap out for pinto beans or even refried beans if you prefer.
• Sweet potato – The sweet potato adds such a unique and delicious flavor to this quesadilla, but you can get creative with any squash – like pumpkin or even butternut squash!
• Green chiles – I use canned, diced green chiles for ease, but feel free to use fresh diced jalapenos instead.
• Shallot – Swap for red onion if you prefer.
• Taco seasoning – Make your own taco seasoning or use store-bought if that is what you like! If you have neither, definitely include some combo of garlic powder, onion powder, chili powder, and cumin.
• Vegan Cheddar cheese – You can use any dairy-free cheese that you like – cheddar, colby jack, Mexican blend, etc. Feel free to swap for a dairy cheese like Monterey jack if you are not vegan.
• Olive oil – Just a dab used to prevent sticking when heating the quesadillas. You can omit if you are using a non-stick pan.
• Optional additions: Bell peppers, red pepper flakes, or any other chopped veggies.

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Large sauté pan (cast iron pan is best to achieve crispy tortillas)
• Spatula
• Chef’s knife
• Cutting board

How to Make Sweet Potato Black Bean Quesadillas

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Wash your sweet potato and pat it dry with a towel. Pierce it with a fork 8-10 times, then microwave it for approximately 6 minutes (use smaller intervals if you aren’t sure how strong your microwave is) until the sweet potato is tender all the way through the center. A sharp knife should easily slide all the way into the center. 

Remove the sweet potato from the microwave and allow it to cool 1-2 minutes before handling. Scoop out the cooked sweet potato into a large mixing bowl.

Add the black beans, ½ cup of the vegan cheese, diced chiles, taco seasoning and diced shallot to the bowl and mix until evenly combined.

Over medium-low heat, heat a bit of olive oil in a large skillet. Place an open, empty tortilla in the skillet and fill half of the tortilla of with the sweet potato mixture. Top with 1/3 of the remaining vegan cheese.

Fold the tortilla in half to cover the filling and press down with a spatula. Let the quesadilla cook 2-3 minutes, then carefully flip it to the second side. Cook an additional 2-3 minutes or until the outside is golden brown and you’ve got melty cheese.

That’s it! Enjoy!

Variations

Use whatever leftover veggies you have in the fridge to skip a trip to the grocery store.

Swap the black beans or add in another meat substitute like tofu crumbles, Beyond Meat, or seitan for a heartier meal. 

How to Store

• Fridge: Store leftovers in an airtight container in the fridge for 3-5 days.
• Freezer: Once fully cooled, freeze separated by parchment paper for up to 3 months. Air fry or microwave to reheat.

More Tips

• Not Vegan? Add cooked meat or dairy cheese to this recipe. Serve with dairy sour cream or queso.
• Gluten-free? Swap for a gluten-free tortilla and you’re all set.
• Oil-free? Use a non-stick pan to omit the oil for sauteing and skip the vegan cheese to make this recipe oil-free.

FAQ