These black bean and sweet potato quesadillas are hearty and wholesome. They’re great both as a main dish with a side salad or as a fun appetizer. They’re packed with comforting ingredients like roasted sweet potato, corn, and black beans, plus optional goat feta. I love to serve these quesadillas with my cilantro jalapeno pesto and salsa!
Who’s in the mood for quesadillas? The quesadilla is the ultimate lazy person’s meal. It can be filled with just about anything and still turn out well; it can easily be made vegan; it appeals to kids and grown ups alike; it comes together quickly; and it can be served as a main dish or sliced into appetizer-sized triangles.
I remember being a quesadilla fiend growing up, having fallen in love with anything filled with melted cheese. In fact, I think I survived off of cheese quesadillas alone for awhile, picky eater that I was.
This season, I’ve been dreaming up all sorts of creative quesadilla fillings, and I’m pleased to reveal the first of several to you today. I think you’re going to fall head over heels for these black bean sweet potato quesadillas!
This quesadilla recipe features a crave-worthy filling of roasted sweet potato, corn, black beans, and goat feta. If you are vegan, you can simply omit the cheese, or use vegan cheese of your choice. I served the quesadillas with my cilantro jalapeno pesto, salsa, and a kale salad. The fresh-tasting pesto provides a lovely contrast to the cooked vegetables in the quesadillas!
Some final thoughts:
-While I have provided baking instructions, these black bean sweet potato quesadillas can also be cooked in a cast iron skillet on the stovetop for an even crispier quesadilla.
Hearty and wholesome vegetarian black bean and sweet potato quesadillas. Serve with salsa and my cilantro jalapeno pesto for an easy main dish or a fun game day appetizer.
- 2 tbsp extra virgin olive oil, divided
- 4 small sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium red onion, diced
- 4 medium garlic cloves, minced
- ½ tsp fine sea salt
- Freshly ground black pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp coriander
- ¼ tsp cayenne
- 1 medium red bell pepper, diced
- 1 ½ cups cooked black beans
- 1 ½ cups corn kernels, fresh or frozen
- ½ cup crumbled goat feta cheese OR non-dairy cheese of choice
- 4 large (10-inch) whole grain tortillas
- Cilantro Jalapeno Pesto
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Place the diced sweet potato on it and drizzle with 1 tablespoon of the olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 25-30 minutes, or until sweet potato is tender and slightly crispy around the edges. Set aside. Reduce oven temperature to 375 degrees F.
- Meanwhile, warm the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add the salt, pepper, cumin, chili powder, coriander, and cayenne; stir to incorporate. Then add the diced red pepper and cook until tender. Finally, add the cooked black beans, corn, and roasted sweet potato. Stir to incorporate.
- To assemble a quesadillas, place a tortilla on a baking sheet and spoon desired amount of filling over one half of tortilla. Sprinkle with ¼ of the cheese and fold over. If desired, brush a small amount of olive oil on the outside of the quesadilla; this will help it brown and crisp up in the oven.
- Bake at 375 F for 15-20 minutes, flipping each quesadilla halfway through baking.
- Serve with cilantro jalapeno pesto and salsa.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Mexican, Vegan
Keywords: vegetarian quesadillas, sweet potato black bean quesadillas, mexican vegetarian