Sweet Potato & Black Bean Quesadilla

This I made on a whim, not expecting it to have a ton of flavor but I was pleasntly surprised and loved this recipe!  This will defintley be one of my go to recipes when I need a quick meal!

Sweet Potato & Black Bean Quesadilla


  • 1 TBS olive oil
  • 1 medium onion
  • 2 cloves garlic, minced
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 1 TBS lime juice
  • 1 tsp dried oregano, crushed
  • 1 tsp ground cumin
  • leftover tortillas (I used refridgerated white corn, but any will work!)
  • 2 sweet potatoes, cooked and mashed sweet potatoes
  • 1 cup shredded monterey jack cheese
  • 1 1/3 cups baby spinach (optional, I didnt use these)
  • 1/2 cup to 3/4 cup tomato salsa, corn salsa, guacamole or chopped tomatoes

Microwave sweet potatoes for 2-4 minutes (prick with a fork first) then bake in the oven until soft at 400 for 15-25 minutes.

In a large skillet heat oil over medium heat. Add onion and garlic; cook until onion is tender. Stir in black beans, lime juice, oregano and cumin. Heat through, set aside.

Don’t warm tortillas before; place them on a plate and add the mashed sweet potatoes, black beans, cheese and any other desired ingredients.

Two options for adding the fillings:

  1. Add the ingredients to one half of the tortilla and then fold OR
  2. Add the ingredients to the entire shell, place another on top

Add tortillas to the skillet and cook on low heat for four minutes, flip and cook another 2-4 minutes until the cheese is melted and tortilla is soft and cooked.

Cut the tortillas in half and or in fourths, serve with salsa, guacamole, avacado and any other toppings.

**Adapted from Better Homes and Gardens weeknight Mexican

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