Recipe by Holly L
"I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!"
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sweet potato, peeled and diced
chopped fresh cilantro
1 (19 ounce) can
black beans, drained and rinsed
8 (8 inch)
shredded Cheddar cheese
Very good meatless recipe but is fab when spiced up a bit more. I doubled the corn, used 2 cups of mashed sweet potatoes, and added LOTS of cilantro. I tripled the chili pwd and added cumin, garlic pwd. cayenne, and anything else I thought would taste good! I used a mixture of sharp cheddar and pepper jack cheeses, and just mixed everything together, except cheese, to simplify. Served it with avocado, sour cream, and salsa. Yum! Will absolutely make again.
I thought it was pretty good, but my husband and boys did not like it at all. My husband just couldn't get the idea of sweet potato pie on a tortilla out of his head.
Delicious, healthy, and nutritious. I will make these again!
Tried this for dinner tonight, really good! I also went the lazy route, once the potatoes were softish, I poured the water off and added black beans and corn, garlic, chili, and onion powder to the same pot, then just mushed it all together. Spread on whole wheat tortilla and added spinach and cheese, and voila, dinner! Nice basic recipe that you could add lots of interesting things to, definitely a keeper. Thanks!
Found this online for my mom, who's a less than average cook. Easy to make, quick, and yummy. Gave it to an 8, 10, and 12 year old, they loved it (Very picky eaters). Only tweak would be to double the amount of spices in the sweet potatoes.
so, these are perfect. great alternative to a meat quesadilla; the sweet / savor combo is wonderful as a side dish for a meal. I
Took this to a barbeque with salsa and guac on the side, even cold they went over well. all gone!
Meatless Monday winner! I didn't measure any of the spices; just used to taste, and added both garlic and onion powders as well. Short on time, I mixed the ingredients all together (minus the cheese, which I sprinkled on before topping with the other tortilla) instead of layering them, which worked perfectly. I used two medium sweet potatoes and seasoned black beans which jazzed up the flavor. Super easy to get on the table, nutritious, and delicious...a winning trifecta in my book. Served with sliced avacado and the MIL's homemade salsa, this dinner was a homerun.
Everyone loved it and asked me for the recipe. The recipe is best served the next day when the ingredients merge. I didn't have chipolte peppers and jalapeno so I substituted 1 crushed dried red hot pepper and 1 dried jalapeno I grew in my garden last summer (removed seeds), a shake of pizza peppers and half a thinly sliced fresh poblano pepper. It was splendid!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Sweet Potato Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
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