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chipotle sweet potato black bean quesadillas on gray plate with lime slices
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5 from 2 votes

Chipotle Sweet Potato Black Bean Quesadillas

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.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 482kcal


Lime Yogurt

  • 1 cup Greek yogurt
  • 1 tablespoon lime juice
  • 2 teaspoons lime zest
  • ¼ teaspoon salt


  • 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


  • 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.


*you will need cooked + mashed sweet potatoes for this recipe. Refer to blog post for suggestions on how to cook the sweet potatoes in the oven, in an Instant Pot, in the microwave or in the slow cooker.
** 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
Quesadillas can be in theory be cooked ahead and stored. Because of the sweet potatoes in this recipe, these quesadillas are especially prone to softening as they sit in the fridge. I do not recommend storing for more than 2 days. 
To reheat- heat in a frying pan or on a sandwich press until crisped back up and heated through. Do not reheat in the microwave as they will end up soggy.
  • store leftover sweet potato puree and chipotle peppers in the fridge for up to 4 days or the freezer for 3 months.


Serving: 1/4 of batch | Calories: 482kcal | Carbohydrates: 56g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 1922mg | Potassium: 907mg | Fiber: 11g | Sugar: 9g | Vitamin A: 18330IU | Vitamin C: 21.8mg | Calcium: 428mg | Iron: 3.6mg