Sweet Potato Black Bean Quesadilla

Vegan quesadilla made with spicy sweet potato mash, fajitas veggies, and your favorite toppings. Perfect for taco Tuesday!

Do you eat certain types of meals on certain days of the week, too?

We do.

Wednesday is pasta night, Thursday is usually leftovers from recipe testing, Friday is homemade pizza, Saturday is takeout, Sunday is a big clean out the veg soup, Monday is an easy one pan meal, and Tuesday, well, Tuesday is tacos! 

Not *always*, but having a general outline of recipes for rotation that we enjoy helps me grocery shop and plan meal time and meal prep. 

On a recent taco Tuesday, I decided to branch out and make quesadillas! 

But not just any quesadillas…Sweet Potato Black Bean Quesadillas, made with spicy sweet potato mash, fajitas veggies, and your favorite toppings.

If you love the sweet potato and black bean combo, you’re going to adore this meal! 

When I first created today’s recipe, M argued that they weren’t “real quesadillas” because they’re cheese-less and packed with sweet potatoes. 

But I’ll let you make them and decide for yourself. 

Classic quesadilla or not, these Sweet Potato Black Bean Quesadillas now have a permanent place on my meal plan rotation. 

You need them for Taco Tuesday, Super Bowl Sunday, and any day in between! 

What You Need to Make Sweet Potato Black Bean Quesadilla

I developed this recipe last year around the holidays, but between creating more holiday-themed recipes and preparing for Germany I never got around to sharing it. 

So I’m remedying that today! 

Here’s what you need to make Sweet Potato & Black Bean Quesadillas:

• almond flour tortillas 
• black beans
• spicy sweet potato mash
• fajita veggies

My favorite ever tortillas are Siete Almond Flour Tortillas. 

They’re totally vegan, grain and gluten-free, and have an amazing flavor and texture. 

They also brown and crisp up beautifully in the pan to make quesadillas!

I highly recommend this brand for this recipe and others. 

What You Need to Make Sweet Potato Mash

The first step is to make the Sweet Potato Mash. 

You need:

• sweet potato
• chili powder 
• ground cumin 
• smoked paprika

That’s it!

How to Make the Sweet Potato Mash

The mash takes the most time because it incorporates a baked sweet potato.

I like to bake my sweet potatoes at 350°F  for about 55-65 minutes, or until the sweet potato is soft to the touch and the piercings are oozing syrup-y goodness. 

The sweet potato should be fork tender when pierced with a fork.

Let the tater cool a bit, then remove the skins (without burning yourself!) and transfer the sweet potato flesh to a mixing bowl.

Add the chili powder, ground cumin, and smoked paprika.

Smash the sweet potato and spices with a fork to combine everything. 

It doesn’t need to be perfectly smooth, just well-combined! 

What You Need to Make Fajita Veggies

Next up, pan-fry some fajita veggies. 

Here’s what you need:

• avocado oil
• green bell pepper
• red onion
• garlic powder
• Himalayan sea salt
• Black pepper 

That’s it!

You can also play with adding in zucchini or mushrooms, but I loved the simplicity of the bell peppers and onions in mine. 

How to Make Fajita Veggies

Let’s make some fresh fajita veggies! 

Add a little avocado oil to a pan over medium heat. 

Once it’s warm, add in the red onion, bell pepper, and garlic powder and cook the vegetables for 5-7 minutes, until they start to soften and caramelize.

Toss the skillet contents frequently to encourage even browning.

Season the onion and pepper with Himalayan sea salt and black pepper, to taste.

You can use any bell pepper for this recipe, but I love the contrast of the bitter green bell pepper with the sweetness of the sweet potatoes! 

How to Assemble the Quesadillas

Now you’re ready to assemble some quick quesadillas.

Add the black beans to a small microwave-safe bowl and heat them for ~30 seconds until they’re steaming and warm. 

Heat another (clean) large skillet over medium-high.

Once the pan is warm, add one of the tortillas, top side down.

Spread on 1/4 of the sweet potato mixture, then top it with black beans, fajita veggies, and optional dairy-free cheese.

I tested this recipe with and without dairy-free cheese and while I enjoyed both I preferred it without.

It’s a nice addition if you’re looking for more of a traditional quesadilla feel. 

While it’s cooking, spread ¼ of the sweet potato mixture to another tortilla, then place the tortilla sweet potato side down on top of the other to form a quesadilla.

Heat the quesadilla for 3-5 minutes on each side, until golden brown and crispy underneath.

Watch the second side carefully to prevent burning; it browns much quicker than the first side! 

How to Serve Sweet Potato Black Bean Quesadilla 

Transfer the Sweet Potato & Black Bean Tortilla to a plate and cut it into 4 segments with a knife. 

Enjoy these Sweet Potato & Black Bean Tortilla immediately with your favorite toppings. 

I love mine with salsa, unsweetened almond milk yogurt, fresh squeezed lime, and fresh cilantro. 

This recipe is perfect for a quick weeknight dinner, a plant-based taco Tuesday, or a game time snack or appetizer. 

The sweet potato mash can be prepared in advance for quicker assembly. 

Store any leftovers in the fridge and reheat them in the microwave before serving. 

Enjoy!

More Vegan Tacos & Quesadillas

• Nut Butter & Jam Breakfast Quesadilla

• 10-Minute Veggie Sausage Breakfast Tacos

• Cauliflower Chickpea Tacos

• Roasted Carrot Tofu Tacos

• Dark Chocolate “Choco-Tacos”

• Romaine Tempeh Tacos with Cashew Sour Cream

I Want to Hear From You

If you make this Sweet Potato Black Bean Quesadilla recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print