These Roasted Sweet Potato and Black Bean Quesadillas from Don’t Go Bacon My Heart are a filling meatless dinner. The roasted sweet potato is mashed and spread over the wraps, then layered with black beans and melted cheese. Every bite is sweet, smoky and cheesy, and they are simple to make.
Featured photo: Roasted sweet potato and black bean quesadillas by Don't Go Bacon My Heart
Roasted Sweet Potato and Black Bean Quesadillas
You’ll need: sweet potatoes, large tortilla wraps, smoked paprika, cumin, ground coriander, cayenne pepper, black beans, grated cheese (Cheddar or Monterey Jack), lime juice, salt and black pepper, and olive oil.
Extras and optionals: avocado, jalapeño, fresh coriander (cilantro), sour cream, salsa, guacamole and extra limes.
Serves: 4 · Time: about 1 hour, mostly roasting the sweet potatoes
Get the full recipe and method from Don’t Go Bacon My Heart →
Thanks to Chris Collins of Don’t Go Bacon My Heart for this recipe and video.
Tips
- Save time on the sweet potatoes. The roasting is most of the hour. If you have leftover roasted or baked sweet potato, use it. Our crispy air fryer sweet potatoes are another quick way to get them cooked.
- Adjust the heat. The cayenne is “to preference”, so leave it out for kids and add jalapeño at the table for the spice lovers.
- No sour cream? Greek yogurt and the other swaps in our sour cream substitute guide work well as a dip.
- Make the filling ahead. The sweet potato and bean filling keeps 3 to 4 days in the fridge, so quesadillas take minutes on a busy night.
New to quesadillas? Start with our guide on how to make a quesadilla. For more ideas, see 11 easy ways to cook sweet potatoes.
