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Sweet Potato and Black Bean Quesadillas

Steaming the spud in the microwave speeds up the cook time for this vegetarian take on a Tex-Mex classic. Feel free to serve with your favorite garnishes like sour cream or cilantro.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
547 calories per serving


> 1 large sweet potato (about 12 oz)
> 1 (15.5 oz) can Nature's Promise® Organic Black Beans, drained and rinsed
> 2 tsp chili powder
> Cooking spray
> 8 small (6-inch) flour tortillas
> 2 cups shredded Monterey Jack cheese
> 3/4 cup prepared salsa


Preheat oven to 450°F. Peel and chop the sweet potato into ½-inch chunks. Add to a medium microwave-safe bowl with 3 tbsp water. Cover with vented plastic and microwave 6–8 min., until very tender.
With a fork, mash sweet potato until mostly smooth. Fold in the black beans and chili powder. Season with salt and pepper to taste.
Line a large baking sheet with parchment and coat with cooking spray. Arrange 4 tortillas in a single layer on baking sheet. Spread sweet potato mixture onto tortillas. Top each with ½ cup cheese and remaining tortilla. Lightly coat tops of tortillas with cooking spray.
Bake 12 min., until tortillas are golden brown and crisp around edges, turning over once. Cut quesadillas into quarters. Serve with the salsa.

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