These sweet potato black bean quesadillas are the best of both worlds: creamy on the inside and crispy on the outside. With a hint of spice and smokiness from chipotle peppers, sweetness from the sweet potatoes, and (of course) gooey cheese, these quesadillas are a dinner that is loved by all.
The thing I love best about quesadillas is how creative you can get with them. Sure, you can make a healthy chicken quesadilla, but you can also think outside the box and make smashed white bean quesadillas or sweet chili chicken quesadillas with peach salsa.
Sweet potato black bean quesadillas are an amazing meatless option that is quick to prepare, especially if you pre-cook your sweet potatoes.
With a deliciously smoky southwestern chipotle flavor, serve them up with a tangy lime yogurt sauce to take them over the top!
Reasons you'll ♡ sweet potato black bean quesadillas
- they have the perfect blend of sweet, savory and spicy
- if you pre-cook the sweet potatoes, this can be a 15 minute meal
- it's a delicious (and filling) vegetarian option
Start with cooked sweet potatoes
These quesadillas require 1 ⅓ cups of sweet potato puree, which means you will need to cook some sweet potatoes before you can cook the quesadillas.
You can cook the sweet potatoes any number of ways including:
Once the sweet potatoes are cooked through, carefully scoop the flesh out from the skin, mash with a potato masher, and measure out the exact amount you need (1 ⅓ cups).
Quesadilla filling
Sweet potato black bean quesadillas are a delicious example of how contrasting flavors can make some seriously delicious food: the sweetness of the sweet potatoes is countered by savory cheese, and the smoky and spicy chipotle peppers are countered by tangy lime juice. It all works together to create a deliciously soft and gooey filling!
To make the filling, mash the sweet potato puree with adobo sauce, minced chipotle pepper, salt and lime juice until completely combined.
Cooking the quesadillas
I like to cook two quesadillas at a time, but if you are new to cooking quesadillas, start with one. Add a large tortilla to a non stick pan, and spread ⅓ cup of sweet potato puree over half of the tortilla. Add ½ cup black beans, then ½ cup shredded cheese. Press the other side of the tortilla over, and firmly press onto the fillings.
Cook for 2-3 minutes per side, until lightly golden brown.
Recipe tips
- you will need fully cooked black beans for this recipe, either from a can, or cooked on your own in the Instant Pot or on the stove top
- this recipe is slightly spicy as written; if you want to bump the spice up a level, add a full chipotle pepper. If you want it to be smoky but not spicy, omit the chipotle pepper
- sweet potatoes may be cooked + mashed ahead; store in the fridge for up to 4 days or the freezer for up to 3 months
- quesadillas can be cooked ahead and stored, but they soften significantly in the fridge. I recommend wrapping in plastic or parchment to store, then reheating on a grill pan or in a frying pan. Do not reheat quesadillas in the microwave as they will end up incredibly soggy
- leftover sweet potato puree can be stored in the fridge for up to 4 days or frozen for up to 3 months
- leftover chipotle peppers can be stored in the freezer for up to 3 months
- reader Martine swapped the sweet potato for butternut squash with success
More sweet potato recipes
- Mashed Sweet Potatoes
- Smoky Sweet Potato Hummus
- Southwestern Sweet Potato Wild Rice Salad
- Crispy Air Fryer Sweet Potato Tots
- Sweet Potato Pancakes
Chipotle Sweet Potato Black Bean Quesadillas
Ingredients
Lime Yogurt
- 1 cup Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons lime zest
- ¼ teaspoon salt
Quesadillas
- 1 ⅓ cup sweet potato puree (see *note)
- 5 teaspoons adobo sauce (that comes with canned chipotle peppers)
- ½ chipotle pepper (minced see **note)
- ¼ teaspoon salt
- 1 ½ tablespoon lime juice
- 19 oz can of black beans (drained and rinsed)
- 2 cups mozzarella cheese (shredded)
- 3 large tortillas
Instructions
- Mix up all Lime Yogurt ingredients in a bowl and set aside.
- In a medium bowl, mash together the sweet potato puree, adobo sauce, chipotle pepper (if using), salt and lime juice, until completely smooth and mixed together.
- Pre-heat a large non-stick pan over medium heat.
- Place a tortilla in the pan, then spread ⅓ cup of the sweet potato puree over half of the tortilla.
- Scatter ½ a cup of black beans over the sweet potato puree, then top with cheese.
- Fold the other side of the tortilla over the fillings, and press gently.
- Cook for 1-2 minutes, until bottom is lightly golden. Gently flip the quesadilla and cook for 1-2 additional minutes, until bottom is golden and cheese is melted through.
- Cut into 4 pieces and serve with the lime yogurt sauce.
Notes
- store leftover sweet potato puree and chipotle peppers in the fridge for up to 4 days or the freezer for 3 months.
Jill
Thanks Denise. I made the spinach/white bean quesadilla over the weekend. It was great! Made it with Bulgarian feta (which has a stronger bite). Also made the chicken pasta sesame salad yesterday with red lentil pasta--it was fabulous! I'm going to try the sweet potato quesadilla later this week. The food theme for the "super bowl party" will be quesadilla variations. These two will be on the menu! Love your site. Just found it as I was searching for meal prep ideas.
Denise
I'm so happy you enjoyed the recipes, Jill! I hope you enjoy these quesadillas too 🙂 Thanks so much!
jill
Will these freeze ok?
Denise
Hi Jill! I haven't tried freezing these but I think they would freeze OK? I would crisp them back up on a sandwich press or a frying pan since the sweet potato might release some liquid.
Jill
Thanks Denise. I made the spinach/white bean quesadilla over the weekend. It was great! Made it with Bulgarian feta (which has a stronger bite). Also made the chicken pasta sesame salad yesterday with red lentil pasta--it was fabulous! I'm going to try the sweet potato quesadilla later this week. The food theme for the "super bowl party" will be quesadilla variations. These two will be on the menu! Love your site. Just found it as I was searching for meal prep ideas.
Leanne
Where do you get the chipotle peppers I have searched and been unable to find them I live in Perth WA
Denise
Hi Leanne, I'm in Canada so it might be different, but I always find them with the Mexican food, near the taco shells/salsa etc in our grocery stores.
Nicole
I just made these after such a long day (cooked the potatoes a couple of days ago). They really made my night. I'm in love with the Adobo sauce and I actually used Icelandic yogurt instead for the sauce. Amazing. Can't wait to try more of your recipies!
Denise
I'm so happy you enjoyed them! I'm so curious about this Icelandic yogurt, I've never heard of it 😀
Martine Wagstaff
I had an abundance of butternut squash so made these with that. You can't beat a recipe that is both simple and tasty. So good.
Denise
I'm so happy you liked it Martine! I need to try it with butternut squash.
Annie
I looooove the combo of sweet potatoes and black beans. It is just unstoppable! And your quesadillas crust is so perfectly crisp and brown! Delicious!
Denise
Thanks so much, Annie 😉 I agree, sweet potatoes & black beans are great together.
Catherine
Dear Denise, these quesadillas sound fantastic! This would be a hit with my family. Delicious! xo, Catherine
Denise
Thanks so much, Catherine 🙂
Thalia @ butter and brioche
Quesadillas are just the best! I love making mine extra spicy and with heaps of cheese but I never have tried filling them with black beans before. Thanks for the idea Denise.
Geraldine | Green Valley Kitchen
I'm always looking for a way to jazz up a quesadillas and this looks like a hit, Denise. Never thought to add sweet potato before but definitely trying this - it looks delicious! Great pictures, too.
Denise
Thanks so much, Geraldine! It was my first sweet potato quesadilla, and I'm sure it won't be my last 🙂