These Vegan Sweet potato black bean quesadillas are a healthy, fast, vegetarian Mexican meal, Cheesy and crispy with a sweet, smokey filling. Indeed, even meat-eaters love this recipe! What I love most to serve my loved ones for supper is a fresh, crispy, cheesy stack of Sweet Potato Black Bean Quesadillas. Simple to make in any amount, super moderate, and generally cherished by any individual who has ever tried them, these veggie quesadillas are one of the longest-running recipes in my collection.
These quesadillas meet every recipe need and best of all, they taste incredible too!
This vegan sweet potato black bean quesadillas recipe has evolved a bit over the years, and the variant I’m sharing today is my top choice yet. The filling is incredibly healthy and satisfying, and its playful mix of cinnamon, chili powder, and smoked paprika make the sweet potato black bean quesadillas charming and addictive.
I still enjoy serving them for casual gatherings. They suit every diet you can easily omit the cheese and you have a vegan sweet potato black bean quesadilla; use corn tortillas to make them gluten-free. It is easy to prepare in big quantities, and I serve the sweet potato quesadillas hot off the skillet, then let guests add their own toppings like avocado, salsa, and sour cream.
- 3 small sweet potatoes scrubbed but not peeled
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt divided
- 1/2 teaspoon ground chipotle chili pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 large green bell pepper cored and diced
- 2 cloves minced garlic
- 1 canned reduced-sodium black beans (15 ounces) rinsed and drained
- 6 medium-sized 100% whole wheat flour tortillas
- 1 1/4 cups freshly grated sharp shredded cheddar cheese
- Optional toppings for serving: light sour cream or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro
- Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften about 3 minutes. Add the garlic and the remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of the tortilla over the top. Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.