Sweet Potato and Black Bean Quesadillas

These Sweet Potato and Black Bean Quesadillas are a cozy, flavor-packed meal that combines creamy mashed sweet potatoes, hearty black beans, and warm spices inside a crispy tortilla. This plant-based recipe is perfect for a quick lunch, simple dinner, or satisfying appetizer.

Why You’ll Love This Recipe

These quesadillas deliver the perfect balance of sweet and savory flavors. The natural sweetness of the sweet potato pairs beautifully with smoky cumin and chili powder, while black beans add texture and plant-based protein.

You’ll also appreciate how simple and versatile this recipe is. It uses pantry-friendly ingredients, comes together quickly, and can easily be customized with your favorite toppings or add-ins. Whether you cook them in a skillet or a panini press, the result is crispy on the outside and soft and flavorful on the inside.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the quesadillas:

1 large sweet potato (about 12 ounces), peeled and cubed
1/2 cup sweet onion, finely diced
1 clove garlic, minced
1 (14.5-ounce) can black beans, drained and rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons fresh cilantro, chopped
1/2 cup vegan cheddar shreds (optional)
2 tablespoons vegan feta (optional)
2 large (10-inch) flour tortillas
1 tablespoon olive oil, divided

For the cashew crema dipping sauce (optional):

1/2 cup raw cashews
1/2 cup water
2 tablespoons nutritional yeast
1/4 teaspoon onion powder
Juice of 1/2 lime
Pinch of salt

Directions

1. Cook the sweet potato
   Place the cubed sweet potato in a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and cook for about 10 minutes, or until fork-tender. Drain well and return the sweet potato to the pot.
2. Mash and season
   Mash the sweet potato until mostly smooth but still slightly textured. Stir in the chili powder, cumin, salt, and cinnamon. Mix until evenly combined. Taste and adjust seasoning if needed.
3. Assemble the quesadillas
   Heat a large skillet or panini press over medium heat and lightly grease with 1/2 tablespoon olive oil.

Lay one tortilla flat in the skillet. Spread half of the sweet potato mixture over one half of the tortilla. Top with 1/2 of the black beans, diced onion, minced garlic, chopped cilantro, and optional vegan cheeses. Fold the tortilla over to close. Repeat with the second tortilla and remaining filling.

4. Cook until golden
   Cook each quesadilla for 4 to 5 minutes, flipping halfway through if using a skillet, until the outside is golden brown and crispy and the filling is heated through. If using a panini press, close the lid and cook until browned and crisp.
5. Prepare the cashew crema (optional)
   Blend the cashews, water, nutritional yeast, onion powder, lime juice, and salt in a high-speed blender until completely smooth. If you do not have a high-powered blender, soak the cashews in hot water for 10 minutes before blending.
6. Serve
   Slice the quesadillas into triangles and serve warm with cashew crema, salsa, guacamole, or your favorite toppings.

Servings and timing

Servings: 2 quesadillas (serves 2 people)

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add extra vegetables such as sautéed bell peppers, spinach, or corn for additional texture and flavor.

Swap the spices by adding smoked paprika or a pinch of cayenne pepper for extra heat.

Use whole wheat or gluten-free tortillas to suit your dietary needs.

For added creaminess, layer sliced avocado inside the quesadilla before folding.

Turn this into a loaded platter by cutting the quesadillas into smaller wedges and serving with multiple dips for entertaining.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for 3 to 4 minutes per side until warmed through and crispy again. You can also reheat them in a 350°F oven for about 8 to 10 minutes.

Avoid microwaving if possible, as it can make the tortillas soft instead of crisp.

The cashew crema can be stored in a sealed container in the refrigerator for up to 4 days. Stir before serving.

FAQs

Can I make these quesadillas ahead of time?

Yes. You can prepare the sweet potato mixture in advance and store it in the refrigerator for up to 3 days. Assemble and cook the quesadillas when ready to serve.

Can I use canned sweet potato instead of fresh?

Fresh sweet potato is recommended for the best texture and flavor, but in a pinch, you can use canned sweet potato. Drain thoroughly and mash before seasoning.

Do I have to use vegan cheese?

No. The quesadillas are flavorful even without cheese. The vegan cheese simply adds extra creaminess and helps bind the filling.

Can I freeze these quesadillas?

Yes. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven or skillet directly from frozen.

What can I serve with these quesadillas?

They pair well with salsa, guacamole, a fresh green salad, or Mexican-style rice.

Can I make this recipe gluten-free?

Yes. Simply use certified gluten-free tortillas.

How do I keep the quesadillas crispy?

Cook them over medium heat and avoid overcrowding the pan. Reheat in a skillet or oven rather than a microwave.

Can I add more protein?

You can add extra black beans or include cooked lentils for additional plant-based protein.

Is the cashew crema necessary?

No. It is optional but adds a creamy, tangy element that complements the spices.

Can I make this without a panini press?

Absolutely. A regular skillet works perfectly. Just flip the quesadilla halfway through cooking to ensure even browning.

Conclusion

Sweet Potato and Black Bean Quesadillas are a comforting, wholesome dish that proves simple ingredients can create bold, satisfying flavors. With their crispy exterior, creamy filling, and customizable toppings, they are perfect for busy weeknights, casual gatherings, or meal prep. Once you try them, they are sure to become a regular favorite in your kitchen.

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