This Black Bean Sweet Potato Quesadilla recipe is easy to make, loaded with flavor, and is full of healthy ingredients. Vegetarian and easily gluten free, this is a simple veggie meal that is always a crowd pleaser!

Black bean sweet potato quesadilla cut into pieces on a plate with salsa and mashed avocado.

Veggie-loaded quesadillas are my favorite I-don’t-know-what-to-make-for-dinner meal. They can be created with just about any leftover veggie, are easily adaptable to fit your personal taste or what you have on hand. Plus, quesadillas are quick to make, super filling, and a delicious complete meal for any day of the week….no matter how busy!

These Black Bean Sweet Potato Quesadillas are all the rage in the TNN household at the moment. We make them for all the meals and I adore that they are made with kitchen staples we often have on hand, so even then the fridge is looking empty, this veggie-loaded meal can be made! These vegetarian quesadillas are simple to make, bursting with flavor, and done in about 15 minutes.

Since these quesadillas are easy to make and are considerably budget-friendly, they are the perfect thing to make for a crowd!

This recipe is…

Vegetarian, cooks up in 15 minutes and is easily gluten free.

The ingredients for sweet potato black bean quesadilla in a skillet before mixing.

Suggested adaptations

  • Make these black bean quesadillas gluten free by using your favorite gluten free tortillas.
  • Up the veggies by adding whatever vegetables you have or enjoy to these sweet potato quesadillas. I love to throw in spinach, chopped belly peppers, or corn.
  • Make these quesadillas dairy-free by using your favorite plant based cheese. They all melt a little differently, so know how your dairy free cheese works! I like Chao brand and it melts well, but there are many good (and not so good) brands.
  • Use a different bean. Cooked pinto beans or even lentils would be delightful as a plant based protein in these sweet potato quesadillas.
  • Add a meat based protein if vegetarian isn’t needed. Cooked chicken or cooked shrimp would be a great addition or as a replacement for the beans in this recipe.
  • Add some spice. If spicy food is your jam, make these sweet potato quesadillas fit your personal taste! Up the chili powder, use spicy salsa and/or toss in some jalapeños.
The filling for black bean sweet potato quesadilla mixed together in a skillet.

Frequently asked questions

Can I make the sweet potatoes ahead of time?

This Black Bean Quesadilla recipe is quick to make, but to make it come together even faster, you can cook the sweet potatoes ahead of time and warm them up a bit before adding to the salsa and beans.

Can I make these Black Bean Sweet Potato Quesadillas ahead of time?

Quesadillas are usually best when enjoyed fresh, however you can make a nice big batch of these and enjoy them for days to come if you want. I like to let them cool completely after cooking and then reheat them in my air-fryer or toaster oven at 350℉ for about 5 minutes.

Can I make the sweet potato and black bean filling ahead of time?

Yes! Just be sure to warm it up a bit before adding it to the quesadillas.

Other easy veggie-loaded vegetarian recipes

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sweet potato black bean quesadilla cut into pieces and stacked on  plate.
5 from 3 votes

Black Bean Sweet Potato Quesadillas

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American, Mexican
Course: Main Course
This Black Bean Sweet Potato Quesadilla recipe is easy to make, loaded with flavor, and is full of healthy ingredients. Vegetarian and easily gluten free, this is a simple veggie meal that is always a crowd pleaser!


  • 1 tablespoon avocado oil
  • 1 1/2 cups sweet potato, cut into 1/4-1/2 inch pieces
  • 1 1/2 cups cooked and drained black beans, I use canned.
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 cup salsa, I used a mild jarred kind to make it kid-friendly
  • 1 1/2 cups grated cheddar cheese, or to taste
  • 6 medium whole wheat tortillas


  • Heat avocado oil in large skillet over medium high heat. Once hot, add sweet potatoes.
  • Cover and cook the sweet potatoes for about 6-7 minutes, tossing a few times to prevent burning. Cook until potatoes are fork tender. The smaller the potato pieces, the quicker they will cook.
  • Add black beans, salsa, spices and salt. Cook until black beans are warm and spices are fragrant. About 3-5 minutes.
  • Warm a tortilla in another large skillet over medium heat. Once the tortilla is warm, place about 1/4 cup cheese (or to taste) and about 1 cup of the black bean + sweet potato mixture onto the tortilla. Sprinkle with another 1/4 cup cheese and place another tortilla on top.
  • Cook for about 2 minutes, pressing down with the back of your spatula to help seal the quesadilla as the cheese melts. Flip, and cook another 2-3 minutes.
  • Remove from heat and slice into triangles. Continue with remaining ingredients. Enjoy with sour cream, extra salsa, guacamole or as is.
Serving: 0.5quesadilla, Calories: 366kcal, Carbohydrates: 43g, Protein: 16g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 30mg, Sodium: 983mg, Potassium: 422mg, Fiber: 9g, Sugar: 5g, Vitamin A: 5262IU, Vitamin C: 2mg, Calcium: 322mg, Iron: 3mg