Sweet Potato Black Bean Quesadilla

VG - GF - RF
Serving Size:

Stuffed with sweet potatoes, black beans, peppers, onions and corn and dipped in the most amazing dairy free queso, these crispy and satisfying quesadillas are a family favorite!

  • 1 large sweet potato
  • 1 tbsp oil (plus additional for frying)
  • 1 15 oz. can of black beans
  • 1 large diced bell pepper
  • 1 medium sized diced red onion
  • 1 medium diced poblano pepper (or jalapeno)
  • 1 cup of frozen or fresh corn
  • 1 cloves of minced garlic
  • 4 large tortillas
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp sea salt
  • Shredded vegan cheese (optional)
  • 1 bowl of Smoky Vegan Queso

Serving Suggestion:

Serve with fresh cilantro, avocado or your favorite salsa!

How To:

  1. Start by preheating your oven to 400 degrees Fahrenheit. While the oven is preheating, clean your sweet potato under warm water and using a fork, poke holes all around the sweet potato, at least 12 holes. This will allow the sweet potato cook/steam while baking.
  2. Once preheated, place sweet potato in the oven on a baking sheet and bake for 45 minutes, flipping halfway through. If you want to skip this step, you can also microwave the sweet potato for 5 minutes, flipping halfway through and cooking for additional 30 second intervals if it is not fork tender.
  3. While your sweet potato cooks, heat 1 tbsp of oil in a large skillet on medium heat. Once heated, add your diced red onion and cook for 2-3 minutes. Once onions are softened, add your diced bell pepper, diced poblano pepper and minced garlic. Cook for an additional 2-3 minutes stirring throughout.
  4. Next, add your black beans and corn, stir to combine. Then, add in the chili powder, cumin, paprika and sea salt, stir to coat. Taste this mixture and adjust seasoning as needed. Cook this mixture for 2 more minutes.
  5. Once your filling is cooked, remove from the skillet into a separate bowl to let cool slightly. Turn off the heat and wipe out the skillet with a paper towel or clean kitchen towel. You will use the skillet to cook the quesadillas.
  6. When sweet potatoes are done cooking, remove from the oven and let cool for 5-10 minutes.
  7. When the sweet potatoes have cooled, cut them open and mash the sweet potato with a fork until the texture is spreadable.
  8. Then, prepare your quesadillas by laying out one tortilla, spread an even layer of sweet potato on the tortilla, then add your black bean and pepper mixture and a layer of vegan cheese if you choose. To the other tortilla spread another even layer of mashed sweet potato and press the sweet potato coated tortilla with the filled tortilla to make the quesadilla. Repeat this for the second quesadilla as well.
  9. To the same skillet you used before, heat 1-2 tsp of oil on medium heat. Once heated cook your quesadillas until golden brown on each side, make sure to be gentle when flipping.
  10. Cup into quarters and serve hot with Smoky Vegan Queso!

a sip

More recipes