Spiralized Sweet Potato & Black Bean Quesadillas

Why You’ll Love This Recipe

I find these quesadillas to be a perfect balance of textures and flavors the sweet potato adds a subtle sweetness, the beans bring protein and heartiness, and the cheese holds everything together in gooey comfort. The avocado salsa verde adds creaminess and brightness that cuts through the richness. It’s the kind of meal that feels indulgent, yet still full of nourishing ingredients.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Avocado Salsa Verde
1 cup mild salsa verde, either homemade or store-bought
1 large ripe avocado, pitted and sliced into a few big pieces
Big handful of fresh cilantro (some stems are ok)
½ lime, juiced (about 1 tablespoon lime juice)

Quesadillas
1 medium-to-large sweet potato (about 12 ounces), peeled
1 to 2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
Salt
4 whole grain tortillas (about 8” in diameter)
3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
1 cup cooked black beans (from one 15-ounce can), rinsed and drained
2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing

Directions

I begin by making the avocado salsa verde. In a blender or food processor, I combine the salsa verde, avocado, cilantro, and lime juice, blending until smooth and creamy. I set this aside while I prepare the quesadillas.

For the filling, I spiralize the peeled sweet potato into noodle-like strands. In a skillet over medium heat, I warm the olive oil, then add the sweet potato, chili powder, cumin, and a pinch of salt. I sauté until the sweet potato softens, about 5 to 7 minutes, stirring occasionally so it cooks evenly.

I lay out the tortillas and sprinkle half of the cheese evenly over them. I add the sautéed sweet potato, followed by the black beans, then top with the remaining cheese. I cover with the second tortilla to form a quesadilla.

To cook, I brush the outside of each quesadilla lightly with avocado oil. I heat a skillet or griddle over medium heat and cook each quesadilla for 2 to 4 minutes per side, pressing gently, until the tortillas are golden brown and crispy and the cheese is fully melted.

I let them cool for a minute before slicing into wedges and serving with the avocado salsa verde on the side.

Servings and Timing

This recipe makes about 4 quesadillas, which typically serves 4 people. Prep time takes around 15 minutes, and cooking time adds another 15 minutes, so the total time is about 30 minutes.

Variations

Sometimes I swap the sweet potato for butternut squash spirals for a slightly nuttier flavor. I also like to add sautéed bell peppers or spinach to the filling for extra veggies. For spice, I stir a pinch of cayenne or smoked paprika into the sweet potatoes. And if I’m craving more protein, shredded chicken  works beautifully alongside the beans.

Storage/Reheating

I store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat until crisp again, or place them in a 350°F (175°C) oven for about 10 minutes. I avoid microwaving since it softens the tortillas too much. The avocado salsa verde is best fresh, but I keep it for up to 1 day in the fridge with plastic wrap pressed against the surface to prevent browning.

FAQs

Do I need a spiralizer for this recipe?

Not necessarily I sometimes use a julienne peeler or just slice the sweet potato very thinly if I don’t have a spiralizer.

Can I make these quesadillas vegan?

Yes I simply swap the cheese for a vegan cheese alternative or use mashed avocado as a creamy binder.

Can I make the salsa verde ahead of time?

Yes I prepare it earlier in the day, but I keep it covered tightly in the fridge and serve it within 24 hours for the freshest taste.

How do I stop the tortillas from getting soggy?

I make sure not to overload the quesadillas with filling, and I always cook them over medium heat until crisp.

What tortillas work best?

I prefer whole grain for extra flavor and sturdiness, but flour tortillas also work well. Corn tortillas tend to be more delicate.

Can I bake these instead of pan-frying?

Yes—I arrange them on a baking sheet, brush lightly with oil, and bake at 400°F (200°C) for about 10–12 minutes, flipping halfway.

How spicy are these quesadillas?

They’re pretty mild as written, but I sometimes add jalapeños or spicy salsa if I want more heat.

Can I freeze cooked quesadillas?

Yes I let them cool, wrap tightly, and freeze for up to 2 months. I reheat in the oven until warmed through and crispy.

What cheese is best?

I love cheddar or Monterey Jack here they melt well and balance the sweet potato nicely. Pepper Jack adds a bit of spice if I’m in the mood.

What can I serve alongside?

I usually serve these with a fresh salad, Mexican rice, or a side of guacamole and chips for a full meal.

Conclusion

These spiralized sweet potato and black bean quesadillas are one of my go-to recipes when I want something hearty, cheesy, and colorful. The avocado salsa verde takes them over the top, making them bright, creamy, and fresh. Every bite is balanced, satisfying, and full of flavor.

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