Sweet Potato & Black Bean Quesadillas Recipe
These Sweet Potato & Black Bean Quesadillas are a delicious and comforting meal featuring a flavorful filling of grated sweet potato, black beans, sautéed onions and peppers, seasoned with taco spices, and melted cheese all wrapped in crispy gluten-free tortillas. Perfect for a quick lunch or dinner, they offer a satisfying blend of textures and vibrant flavors with a slight tang of lime juice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 quesadilla halves (4-5 full quesadillas)
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
- Diet: Gluten Free
Ingredients
Filling
- 1 medium onion, diced, any color
- 1 bell pepper, any color, deseeded and diced
- 1 can unsalted black beans, drained (15oz | 400g)
- 1 cup sweet potato, grated (110g)
- 2 tbsp taco seasoning
- 2 tbsp lime juice
Other Ingredients
- 1-2 tbsp olive oil or your preferred neutral flavored cooking oil
- 3 cup grated cheese (510g) – mozzarella, Oaxaca, cheddar, Monterey Jack, or a blend
- 8-10 gluten free tortillas
- Butter or more oil for frying
Instructions
- Prepare the filling: Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and bell pepper, and sauté until they soften and become fragrant, about 5-7 minutes. Stir in the grated sweet potato and cook for another 4-5 minutes until the sweet potato is just tender.
- Add beans and seasoning: Stir in the drained black beans and 2 tablespoons of taco seasoning. Mix well and cook for 2-3 minutes to combine flavors. Remove from heat and stir in 2 tablespoons lime juice for brightness.
- Assemble Quesadillas: Heat a clean skillet or griddle over medium heat. Place one gluten-free tortilla on the skillet, sprinkle a generous layer of grated cheese, spread a portion of the sweet potato and black bean filling evenly over the cheese, then add another layer of cheese on top before covering with a second tortilla. This helps the quesadilla hold together and melt properly.
- Cook the quesadilla: Add a small amount of butter or oil to the skillet around the quesadilla for crispiness. Cook for 3-4 minutes on one side until golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is crispy and golden.
- Serve: Remove from heat and let the quesadilla rest for a minute. Cut into wedges and serve warm with your favorite toppings like salsa, sour cream, or guacamole if desired.
Notes
- Gluten-free tortillas are recommended for those with gluten sensitivities; regular tortillas can be used if preferred.
- Use a blend of cheeses for the best melting and flavor balance.
- Adjust taco seasoning to taste, especially if using homemade blends with salt.
- Can be made vegetarian and gluten-free as written.
