Sweet Potato Black Bean Quesadilla
Sweet Potato Black Bean Quesadilla
5 from 1 vote
Discover the delightful blend of sweet potatoes and black beans in this quesadilla recipe. It's a unique twist on a classic dish, offering a deliciously satisfying meal option.
Sweet Potato Quesadilla

The Sweet Potato Black Bean Quesadilla isn’t just a dish; it’s a delightful fusion of flavours and cultures. Originating from Mexican cuisine, quesadillas have long been a staple, traditionally filled with cheese and sometimes meats or vegetables.  

However, this particular recipe brings a unique twist by combining the earthy sweetness of sweet potatoes with the hearty texture of black beans, all encased in a crispy tortilla. 

The beauty of this recipe lies in its simplicity and the surprising depth of flavour it offers. Sweet potatoes, a versatile and nutritious vegetable, provide a natural sweetness that balances perfectly with the smoky, spicy elements of the black beans and spices.  

This dish is an excellent example of how simple ingredients can create something extraordinary. 

For those new to cooking, this recipe is a great starting point. It’s straightforward, with clear steps and common ingredients. The process of making a quesadilla might seem simple, but it’s all about timing and the right amount of heat to get that perfectly melted cheese and crispy tortilla. 

There are countless variations of quesadillas, but this sweet potato and black bean version stands out for its unique combination of flavours. It’s a great way to introduce more vegetarian options into your diet without sacrificing taste or satisfaction.  

You can also experiment with different types of cheese or add other vegetables to the mix. In many cultures, the quesadilla is a comfort food, often enjoyed as a quick snack or a casual meal.  

This recipe, with its sweet and savoury filling, elevates the traditional quesadilla to a dish that’s not only comforting but also a feast for the taste buds. It’s a dish that brings people together, perfect for sharing with family and friends. 

Whether you’re a seasoned cook or just starting, this Sweet Potato Black Bean Quesadilla recipe is sure to impress. 

It’s a testament to the endless possibilities in the world of cooking, where a simple idea can be transformed into a delicious meal. So, let’s explore the ingredients and see what makes this dish so special. 

Expert Tip: For a perfectly crispy quesadilla, use a medium-high heat and don’t be afraid to let it cook a bit longer. The key is to wait until the cheese is fully melted and the tortilla has a golden-brown hue. 

What Ingredients to Use & Why

Sweet Potatoes: Sweet potatoes are the main attraction in this quesadilla recipe. Their natural sweetness balances the savoury elements beautifully.  

They’re not just tasty; they’re also packed with nutrients like vitamin A, which is great for your health. If you don’t have sweet potatoes, butternut squash is a fantastic alternative, offering a similar texture and sweetness. 

Black Beans: Black beans bring a rich, earthy depth to the dish. They’re an excellent source of protein, especially important in vegetarian recipes. For a different twist, you could use kidney beans or even lentils, which will still give that satisfying, hearty feel to the quesadillas. 

Onion and Garlic: These aromatics are essential for building the base flavour of the dish. They add a subtle pungency and depth, which is fundamental in cooking. Shallots or leeks can be used as a substitute if onions and garlic aren’t available. 

Red Bell Pepper: The red bell pepper adds a slight sweetness and a vibrant pop of colour. It also provides a nice, subtle crunch. If red bell pepper isn’t to your liking or not available, feel free to swap it out with green or yellow bell peppers for a slightly different flavour profile. 

Spices: These spices are key to adding warmth and a hint of spice to the quesadillas. Each spice contributes its unique flavour, creating a well-rounded taste.  

If you prefer less heat, adjust the chili powder to suit your taste. For those who love experimenting, try adding a pinch of smoked paprika or even a dash of cayenne for an extra kick. 

Cheddar Cheese: The cheddar cheese melts beautifully, providing a gooey, comforting texture and a sharp, tangy taste that complements the sweet and spicy filling. If cheddar isn’t your favourite, you can use Monterey Jack, which melts just as well and offers a milder flavour. 

Tortillas: The tortillas are the canvas of this dish, holding all the ingredients together. They crisp up perfectly, providing a satisfying crunch. If you’re looking for a healthier option, whole wheat or corn tortillas are great alternatives. 

Olive Oil: Olive oil is used for cooking the vegetables and crisping up the quesadillas. It adds a slight richness and helps in achieving that golden-brown finish on the tortillas. You could also use vegetable oil or even butter for a different flavour. 

Expert Tip: Experiment with different cheeses for new flavours. A mix of cheddar and mozzarella offers a great blend of sharpness and meltiness, enhancing the overall taste of your quesadilla. 

Frequently Asked Questions

Can I make this recipe vegan?

Absolutely! To make these quesadillas vegan, simply swap the cheddar cheese for your favourite plant-based cheese alternative. Many vegan cheeses available today melt beautifully and offer a similar texture and taste to traditional cheese. 

How can I store and reheat leftovers?

Storing and reheating is easy. Place any leftover quesadillas in an airtight container and refrigerate them for up to 3 days.  

To reheat, simply warm them in a skillet over medium heat until they’re heated through and the tortilla is crispy again. You can also use a microwave, but the tortilla might not be as crispy. 

What can I serve with these quesadillas?

These quesadillas are pretty versatile when it comes to pairing. They go wonderfully with a side of guacamole, salsa, or sour cream. For a lighter option, a simple green salad or a serving of rice can complement the rich flavours of the quesadilla. 

Is there a gluten-free option for this recipe?

Yes, you can easily make this recipe gluten-free by using gluten-free tortillas. They are readily available in most supermarkets. Just make sure to check the labels for any hidden gluten ingredients. 

Can I add meat to this recipe?

Definitely! While this recipe is vegetarian, you can add cooked chicken, beef, or even pork for extra protein. Make sure the meat is cooked and seasoned before adding it to the quesadilla. Chicken is a particularly good choice as it complements the other flavours well. 

How can I make the quesadillas spicier?

If you’re a fan of spicy food, there are several ways to add heat. You can increase the amount of chili powder in the recipe, add diced jalapeños to the filling, or even include a dash of hot sauce. Adjust according to your spice tolerance. 

Expert Tip: Don’t overload the tortilla with filling. While it’s tempting to pack in as much as possible, too much can prevent the quesadilla from cooking evenly and make it difficult to flip without spilling. 

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Sweet Potato Quesadilla

Sweet Potato Black Bean Quesadilla

by Nabeela Kauser
Discover the delightful blend of sweet potatoes and black beans in this quesadilla recipe. It’s a unique twist on a classic dish, offering a deliciously satisfying meal option.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 453 kcal


  • 2 Sweet Potatoes Peeled and diced into small cubes
  • 400 g Black Beans One can, drained and rinsed
  • 1 Onion Red, finely chopped
  • 1 Bell Pepper Red, diced
  • 2 cloves Garlic Minced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Paprika
  • 1 tsp Chilli Powder Adjust to taste
  • Salt and black pepper Adjust to taste
  • 4 large Tortillas
  • 200 g Cheddar Cheese Grated
  • Olive Oil For cooking


  • Heat a tablespoon of olive oil in a large skillet over medium heat.
  • Add the chopped onion and garlic to the skillet and sauté for about 2-3 minutes until they become translucent.
  • Add the diced sweet potatoes and cook for another 5-7 minutes, or until the sweet potatoes start to soften and develop a golden color.
  • Add the diced red bell pepper and cook for an additional 2-3 minutes until they are slightly tender.
  • Add the drained black beans into the skillet, along with the ground cumin, paprika, chili powder, salt, and black pepper. Stir well to combine all the ingredients and let them cook together for 2-3 minutes.
  • Lay out one tortilla and sprinkle a portion of the grated cheddar cheese evenly over one half of it.
  • Spoon a generous portion of the sweet potato and black bean mixture over the cheese.
  • Fold the tortilla in half to cover the filling, creating a half-moon shape.
  • Heat a clean skillet over medium-high heat and add a little olive oil. Place the quesadilla in the skillet and cook for about 2-3 minutes on each side until it becomes crispy and the cheese has melted.
  • Repeat the process with the remaining tortillas and filling.
  • Once cooked, remove the quesadillas from the skillet and allow them to cool slightly before slicing them into wedges.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 453kcalCarbohydrates: 52gProtein: 23gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 528mgPotassium: 864mgFibre: 13gSugar: 6gVitamin A: 16988IUVitamin C: 10mgVitamin D: 0.3µgCalcium: 435mgIron: 4mg
Keyword Food, Lentils, Quesadilla, Recipe, Sweet Potatoes, Tortilla, Vegetarian
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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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