Black Bean + Sweet Potato Quesadillas

Black Bean and Sweet Potato Quesadillas | Vegan | www.thepamperedvegan.comIsn’t it cruel that I’m dangling these photos of scrumptious quesadillas in front of you several hours after dinner on a weeknight? If I were a better planner, I would have posted this recipe yesterday morning. Then you could have made these for dinner and had leftovers for lunch today.

Black Bean and Sweet Potato Quesadillas | Vegan | www.thepamperedvegan.comOops?

Well, I figure – it’s Monday, and you don’t have much energy to put up a fight.

Truth be told I was too busy stuffing my face with quesadillas yesterday!

I’m going to keep it short and to the point this evening as my suspicions are you don’t have a ton of time to be reading blogs this week. I don’t blame you, neither do I…heck, I don’t have a ton of time to be WRITING blogs!

But I wanted to share this quick + dirty recipe with you guys ASAP! I posted a sneak peak pic on Facebook and it got quite a bit of attention. I love conducting little experiments like this – it gives me a good idea of what you’re feelin’ and what you’re not!

Black Bean and Sweet Potato Quesadillas | Vegan | www.thepamperedvegan.comYou guys were feelin’ this quesadilla, let me tell you!

This recipe was born purely by accident, but boy oh boy what a pleasant surprise this chance happening turned out to be.

AND it only calls for 6 ingredients! Including the tortilla (not including cooking oils, aromatics, and spices, which are not technically ingredients.)

Perfect for my friends that scoff at those long ingredient recipe lists (I’m lookin’ at you, Antonia!!!)

Nothing more beautiful than freshly-roasted sweet potatoes, no?

Black Bean and Sweet Potato Quesadillas | Vegan | www.thepamperedvegan.comFYI – I do NOT recommend skipping the roasting step in this recipe; there is actual chemistry going on when you roast veggies and they get that “blackened” look to them. Chemistry that results in a D-E-licious vegetable.

Just sayin’.

Do what you will. But roasting will take the flavor to new realms. Promise!

My excitement levels for winter cooking are at an all time high.  I have no idea why.  All I want are sweet potatoes. And squash. And big, leafy greans. (And hearty beans!)

I know, I promised short.

So here:

Black Bean + Sweet Potato Quesadillas
Prep time
Cook time
Total time
Yields: 3 large quesadillas
  • 1 medium sweet potato, cut into rounds + roasted
  • 1 small yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 1.5 cups cooked black beans (or 1 15-oz can)
  • 1/2 cup Daiya Pepperjack shreds
  • Tortillas of choice (3 large)
  • 1.5 Tbsp. avocado oil
  • 1 tsp. ground cumin
  • 1/4 tsp. fine grain sea salt, or to taste
  • Freshly ground black pepper, to taset
  • 1 Tbsp Earth Balance vegan butter, melted
  1. Pre-heat oven to 400 degrees fahernheit
  2. Cut sweet potatoes into rounds by slicing width-wise
  3. Place sweet potato rounds on roasting pan and coat with 1 Tbsp. avocado oil; sprinkle w/s+p, if desired
  4. Roast the sweet potatoes for a total of 30 minutes, removing from oven + flipping halfway through
  5. About 5 minutes before potatoes are done roasting, heat remaining 1/2 Tbsp. avocado oil in a sauce pan over medium heat and lightly sauté garlic+onion until onion is translucent (about 5 minutes)
  6. Add the roasted rounds to the pan and mix together until the potatoes become somewhat pureed
  7. once mixture is thoroughly combined, add the black beans, Daiya, salt, pepper + cumin
  8. Continue to stir the mixture until cheese is melted
  9. Meanwhile, heat a medium-sized skillet (not sauce pan) over medium heat in preparation to cook the quesadillas
  10. Once the Daiya is fully melted into the bb+sp mixture, spread 1/3 of the mixture onto 1/2 of a large tortilla
  11. Flip the empty half of the tortilla over the mixture and pat quesadilla down a bit.
  12. Take a pastry brush or paper towel dipped in melted Earth Balance and lightly coat each side of the quesadilla with butter
  13. Heat quesadilla(s) in skillet until golden brown, about 2-3 minutes per side (depending on your heat settings)
  14. Repeat steps 10 - 13 for all 3 quesadillas
  15. Enjoy!

And that’s all she wrote folks! Tell me what your favorite comfort food is in the comments below!



  • Reginia Cordell

    I’m starting my Meatless Monday routine again in January. I’ve tried the sweat potato and black bean patty, now I can kick it up a notch.

    • Baylie

      I am so getting back on track come January too, Reginia! Not as many “comfort food” recipes, more healthy green veggie packed dishes!!!

  • sarahsofiaproductions

    Oh this looks delicious! I am always looking for new dinner recipes to try with my family that are healthy and not full of dairy. While I am the only one that tries to avoid dairy, it’s nice when I can make just one meal that everyone enjoys! Can’t wait to try this one!

    • Baylie

      Thanks Sarah! it was delicious ;)

  • Natalie V.

    YUM! I haven’t meet a quesadilla that I haven’t loved so far–definitely trying these!

    • Baylie

      Neither have I, Natalie!!

  • Alexandra Stacey

    Those look absolutely delicious!! I love me a quesadilla– I definitely have to try them.

    • Baylie

      Thanks Alex!! They freeze very well too, I just had a leftover frozen quesadilla for dinner last night. It may have been even MORE delicious than the first day!

  • Stephanie Pass

    These look delish! I love quesadillas, and my husband always love it when I do a meatless thing at dinner.

    • Baylie

      Yay! Love to hear when people enjoy a little “Meatless” dinner action :)

  • Ashley @ 3 Little Greenwoods

    Yum! Thanks so much for the dinner inspiration!
    ~ Ashley

    • Baylie

      My pleasure Ashley :)

  • Seeking the South

    Yum, what a great recipe! Merry Christmas!

    • Baylie

      Thanks!!! :)

  • AlesheaDominique

    Oh my goodness this looks so good. I hope you had a great holiday

    • Baylie

      Thanks Aleshea! Same to you :)