Roasted Sweet Potato and Black Bean Quesadillas Recipe
These Roasted Sweet Potato and Black Bean Quesadillas combine the natural sweetness of caramelized roasted sweet potatoes with smoky spices, creamy black beans, and melted cheddar cheese, all wrapped in crispy, golden tortillas. Perfectly spiced and packed with flavor, they’re an easy and satisfying vegetarian meal ideal for lunch or dinner, served with fresh sides like guacamole, salsa, and sour cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 quesadillas (serves 2 to 4 people depending on serving size) 1x
- Category: Main Course
- Method: Roasting and Frying
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Filling
- 2 Large Sweet Potatoes, peeled and sliced into chunks
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne Pepper (or to preference)
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- 1/2 can Black Beans, drained & rinsed
- 1/2 Lime, juice only
Quesadillas
- 4 White Flour Tortilla Wraps
- 2 large handfuls Cheddar Cheese, grated
- Olive Oil, for brushing
Serving Suggestions
- Guacamole
- Salsa
- Jalapeño
- Fresh Coriander
- Extra Limes
- Sour Cream
Instructions
- Roast Sweet Potatoes: Preheat the oven to 200°C (390°F). Place the sweet potato chunks in an oven-safe dish and drizzle with olive oil. Sprinkle smoked paprika, cumin, ground coriander, cayenne pepper, salt, and black pepper over the potatoes. Mix thoroughly to ensure each piece is well coated. Roast in the oven for 25 to 30 minutes, or until the potatoes are softened and caramelized on the edges.
- Mash Sweet Potatoes: Allow the roasted sweet potatoes to cool slightly. Using a potato masher, roughly mash them, being careful to preserve some of the crisp caramelized bits for texture. Set aside the mashed potatoes for filling.
- Prepare Quesadillas: Lightly brush one side of a tortilla with olive oil and place it oil-side down on a cold (turned off) griddle or frying pan. Spread half of the sweet potato mash evenly over the tortilla, then layer with half of the black beans, one handful of grated cheddar cheese, and a squeeze of lime juice. Top with a second tortilla, gently press down to contain the filling, and brush the top side with olive oil.
- Cook Quesadillas: Turn the heat to medium and cook the quesadilla for 6 to 8 minutes on each side, flipping carefully. Cook until the tortilla is golden brown and crispy, and the cheese inside has melted. Tap the quesadilla to confirm it sounds slightly hollow and crunchy.
- Serve: Remove from the pan and cut into wedges. Serve hot with optional sides and toppings such as guacamole, salsa, jalapeño slices, fresh coriander, extra lime wedges, and sour cream for added flavor and freshness.
Notes
- Keep an eye on the sweet potatoes while roasting, as cooking times may vary depending on chunk size.
- Do not over-mash the sweet potatoes to maintain a pleasant texture with crisp bits.
- Adjust cayenne pepper according to your preferred spice level.
- For a gluten-free version, substitute the flour tortillas with corn or gluten-free tortillas.
- Use a non-stick pan or well-seasoned griddle to prevent sticking when cooking quesadillas.
Keywords: sweet potato quesadilla, black bean quesadilla, vegetarian Mexican recipe, roasted sweet potatoes, easy quesadilla recipe, healthy vegetarian meal
