Black Bean and Sweet Potato Quesadillas Recipe -
Black Bean and Sweet Potato Quesadillas Recipe
  • READY IN 50 mins

Black Bean and Sweet Potato Quesadillas

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  2. Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  3. Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  4. Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2014

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.

Most Helpful Critical Review
May 08, 2014

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.


26 Ratings

Jan 06, 2014

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!

Apr 19, 2013

Delicious, healthy, and nutritious. I will make these again!

Oct 06, 2013

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.

Jul 03, 2013

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!

Nov 05, 2013

Loved this recipe. I thought it wasn't spicy enough, so I added half a jalapeño, and some cayenne pepper, and extra chili powder, and mixed the corn and beans into the sweet potato. I used less salt; it isn't needed if it's spicy enough. Topped it with guacamole and salsa. Very tasty.

Sep 29, 2013

Pretty good but not wowed by it. The high sodium content is a distraction to an otherwise healthy appetizer (nearly half the sodium is attributable to the flour tortillas). Take note of the 1/2 teaspoon salt in the ingredients as there are two references in the instructions about adding salt . . . one when boiling the potatoes and another as a seasoning after mashing the potatoes. It’s unclear if the specified amount is intended to be divided or not. So you may want to do a taste test before adding 1/2 teaspoon salt as a seasoning. Had to add other seasonings to make this more palatable (i.e., onion powder, garlic powder, and a dash of cayenne pepper). We had 10" flour tortillas, and the recipe made three rather than four 8". Used a cast iron pizza pan to cook the quesadillas and a cake lifter which made it very easy to flip them over. At medium heat, the cast iron pan caused them to brown quicker than the time stated in the instructions (i.e., about 2 to 3 minutes per side).


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  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 102.3 g
  • 33%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 16.3 g
  • 65%
  • Protein
  • 25.8 g
  • 52%
  • Sodium
  • 1517 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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