Vegetarian Cheesy Black Bean Sweet Potato Quesadillas

Marlyn McLaughlinRecipesLeave a Comment

Guys… these are seriously so easy and cheesy (I know, corny). Did I mention they were healthy?


Okay so we’ve all been there… You have less than 30 minutes to put dinner on the table yet no idea on what to cook. I’ve got something that is just as delicious as it was easy to make. Cheesy Black Bean Sweet Potato Quesadillas!! All that you will need is 1 can of black beans, 1 small sweet potato, small whole wheat tortilla’s, 2 tbsp onion (optional), 2 garlic cloves (optional) and your choice of cheese. I used Daiya “Mozzarella” Style Cheese, this is the best plant based cheese that I have yet to try. All of the other ones either take an eternity to melt or just don’t taste that great. Even cheese lovers like my Husband don’t mind the taste, don’t tell him that I told you.


This recipe was inspired by one of my best girlfriends, thanks Lynn. I would definitely say that having an amiga that has children around the age of yours is a huge plus. Just like her, I want to make sure that I provide wholesome healthy meals for my family which is hard with a small little babe sometimes. However, simple recipes like this one make it possible. (Check out my Easy Meal Prepping Guide & Recipes post)


Of course you could totally make these to your liking. You can opt out for the onion and garlic to make it easier or add ingredients that you think would go great with this recipe. Either way, let me know what you add and I’ll try it out.

Without further ado, here is this short and sweet recipe that I’m sure you will enjoy.

Bon appetite!

Vegetarian Cheesy Black Bean Sweet Potato Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Category: Lunch, Dinner, Appetizer

Cuisine: Tex Mex

Yield: 4


  • Whole Wheat Tortillas
  • 2 Tbsp Onion
  • 2 Garlic Cloves
  • 1 Can of Black Beans (16oz)
  • 1 Small Sweet Potato
  • Your choice of cheese, amount is optional


  1. Add a quarter size of olive oil to a medium size pot. Once you have diced the sweet potato and onion, you will sauté the onion, garlic and sweet potato until tender. While that simmers, add in the rinsed black beans and put the lid on the pot.
  2. On a small pan add a dash of olive oil (just enough to make the tortilla crispy), add your first tortilla and sprinkle on the cheese. Once the cheese has melted a little, add in 1/3 c of the sweet potato and black bean mixture. I like to add on a little more cheese to act as the "glue" of the other tortilla so just take it easy on the first tortilla so it's not too cheesy. Carefully flip the quesadilla over to the other side once you've added the tortilla for about 3 minutes just so the other side gets crispy and the cheese is able to melt as well. The next step is the easiest, devour!

Thank you for taking the time to stop by, see you on the next post.



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