• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer Recipes

    Black Bean Sweet Potato Quesadillas

    Published: Oct 17, 2019 Last Modified: Oct 17, 2019 by Allison

    198 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe
    Black Bean and Sweet Potato Quesadilla Recipe

    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!

    Black Bean and Sweet Potato Quesadilla Recipe

    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!

    Black Bean and Sweet Potato Quesadillas with Cilantro Jalapeno Pesto

    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!

    Sweet Potato Black Bean Quesadillas with Feta

    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.

    -In search of more bean and sweet potato recipes? Try my Santa Fe Salad, Smoky BBQ Black Bean Burgers, and Black Bean Burritos, too!

    Cilantro Pesto with Black Bean Quesadillas

    I hope you enjoy this recipe. If you make it, leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram!

    Enjoy!

    Sweet Potato, Corn, and Black Bean Quesadillas with Feta
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Sweet Potato Black Bean Quesadillas with Feta

    Black Bean Sweet Potato Quesadillas


    ★★★★★

    5 from 1 reviews

    • Author: Allison
    • Total Time: 55 minutes
    • Yield: 4 servings 1x
    Print Recipe
    Pin Recipe

    Description

    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. 


    Ingredients

    Scale
    • 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 

    For serving:

    • Salsa
    • Cilantro Jalapeno Pesto

    Instructions

    1. 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. 
    2. 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. 
    3. 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. 
    4. Bake at 375 F for 15-20 minutes, flipping each quesadilla halfway through baking. 
    5. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Related

    « Vegan Cilantro Jalapeno Pesto
    Roasted Cauliflower, Fennel, and Apple Soup »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Roger

      October 19, 2019 at 5:00 pm

      I love Mexican food and these are very tasty. I love the combo of vegetables for a healthy take on quesadillas.

      ★★★★★

      Reply
      • Allison

        October 20, 2019 at 3:57 am

        Thank you so much!

        Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • Raw Vegan Banana Cream Pie
      ★★★★★
    • Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • Salmon Pesto Quinoa Bake
    • Mole Chicken Bowls
    • Barbecue Meatball Bowls with Avocado Goddess Sauce
    • Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...