Sweet Potato Black Bean Quesadillas are Tex-Mex heaven. Healthy ingredients plus a perfect level of spice plus a dollop of Avocado Crema make this meatless recipe a repeat. Yes please!
For a meaty quesadilla, try my Steak Quesadilla Recipe!
Meatless Quesadilla Recipe
Welcome to another meatless recipe. I’m glad that Meatless Mondays are a thing because I’m totally digging the fact that I can skip the meat once in a while. It’s good for the planet and I love some balance in my life.
I think I’ve mentioned a time or two, how much we ADORE sweet potatoes. Like in this Sweet Potato Turkey Chili, or hello Spicy Baked Sweet Potato Fries. Also, this Mexican Chicken and Sweet Potato Casserole is a family favorite.
Why this recipe works
- It’s a little bit spicy. Sweet potatoes and spice go so well together. The sweet of the potato and the spice of the jalapeño and chipotle peppers – are a perfect match.
- These quesadillas are healthy. I love a healthy Tex-Mex recipe! These are full of protein and fiber and will also fill you up. Take a look at the nutrition label below!
- You can prep ahead. If you are crunched for time, you can easily prep the quesadilla filling ahead of time and then assemble and grill the quesadillas at meal time.
- Tortillas – I used lower carb whole wheat tortillas for this recipe. You could use regular tortillas or any version you prefer.
- Sweet Potatoes – You’ll need a couple of medium-sized sweet potatoes, or about 2 1/2 cups of mashed potatoes.
- Black Beans – Rinsed and drained.
- “Sauce” – Includes onion, cherry tomatoes, garlic, minced chipotle pepper, and seasonings.
- Cheese – I recommend some Mexican cheese or something a little bit spicy!
Pro-Tip: If you have meat lovers to feed, add some taco meat to some of these quesadillas. I like to cook either ground beef or ground turkey and add my homemade taco seasoning!
How to make these healthy quesadillas
Cook the sweet potatoes. Cook two medium sweet potatoes (or about 2.5 cups of mashed sweet potatoes). I chose to microwave the potatoes but you could bake them, boil them, or roast them. You choose!
Make the veggies. In a skillet over medium-high heat, add olive oil and then the onions and tomatoes. Cook until softened, about 3 minutes. Then add the garlic, the minced chipotle pepper, and the seasonings (ground cumin, salt, and pepper). Stir for another minute or so.
Combine filling ingredients. In a mixing bowl, combine the potatoes, black beans, and the sautéed veggies. Mash everything together with a potato masher until well mixed.
Assemble quesadillas. Lay the tortillas out on a cutting board. Spoon some filling on half of the tortillas, smoothing it out. Top with cheese and fold the tortillas over to form an envelope.
Grill the quesadillas. Heat up a cast iron skillet (or pan of your choice) to medium-high heat. Add olive oil and then two quesadillas (or whatever fits the skillet). Cook until browned and then carefully flip to the other side – and cook until done. Watch carefully so these don’t burn!
Make Avocado Crema. Combine all ingredients in a food processor – the avocado, sour cream, cilantro, garlic salt, and freshly squeezed lime juice. Blend until creamy. Refrigerate until ready to serve.
Serve. Serve the quesadillas with some avocado crema or toppings of your choice! This recipe makes eight medium sized quesadillas, and are great leftover too.
Other Quesadilla Toppings
There are so many other choices to top these delicious quesadillas. I’ve got some ideas listed for you below!
Sweet Potato Black Bean Quesadillas
- 8 medium whole grain tortillas – I use carb balance
- 2 1/2 cups sweet potatoes (mashed) – peeled and cooked
- 15 oz. black beans – rinsed and drained
- 1/4 large onion – diced
- 1 cup cherry tomatoes – halved
- 3 cloves garlic – minced
- 1 chipotle in adobe (plus a little sauce) – minced
- salt and pepper – to taste
- 1 teaspoon ground cumin
- 1 1/2 cup shredded Mexican cheese
- Avocado Crema – to serve
- Cook the sweet potatoes. You can microwave them, boil them, or roast them. I cooked them in the microwave.
- Cook the veggies. Add olive oil to a cast iron skillet, and then add the onions, tomatoes, and the minced chipotle pepper. Cook for a few minutes to soften the veggies. Then add the garlic and the seasonings and cook another minute or so.
- Combine the filling ingredients. In a mixing bowl, combine the cooked potatoes, the black beans, and the sautéed veggies. Use a potato masher to combine well.
- Assemble the quesadillas. Lay the tortillas out on a cutting board. Add a couple of large spoonfuls on half the tortillas and smooth out. Add the cheese and then fold the tortillas over to form an envolope.
- Cook quesadillas. Heat a skillet over medium heat. Add olive oil and then add the quesadillas, one or two at a time, and cook. Brown on both sides and then remove to continue cooking.
- Serve with some freshly made Avocado Crema (or toppings of your choice).