Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas

Recipe by Maria VergaraCourse: Appetizers, Dinner, LunchCuisine: Mexican


Prep time






  • 2 Large Sweet Potatoes, peeled and sliced into chunks

  • 4 White Flour Tortilla Wraps

  • 2 Large handfuls of Cheddar

  • 1 tsp Smoked Paprika

  • 1 tsp Cumin

  • 1/2 can of Black Beans, rinsed

  • 1/4 tsp Cayenne Pepper (or to preference)

  • 1/2 tsp Ground Coriander

  • Salt and black Pepper, to taste

  • Juice from 1/2 a Lime

  • Olive Oil

  • Optional: Avocado, Jalapeno, Fresh Coriander, Extra Limes, Sour Cream, Salsa, Guac


  • Preheat oven to 390 F.
  • In a oven dish, place spuds and drizzle of oil. Add in Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper. Mix to completely coat them. Bake for 25-30mins or until softened with a caramelized outing.
  • When the dish has cooled down a little, use a potato masher and roughly smash sweet potatoes, (don’t mash it into oblivion, you want to keep some of the crispy parts of the potato). Set aside.
  • Take a Tortilla and lightly brush one side of it with Oil. Turn off the heat, place on a griddle or regular pan oiled side face down. Spread on half of the sweet potato mash, top with half black beans, 1 handful of cheese and a squeeze of Lime Juice.
  • Place a second Tortilla on top, press down to contain the filling and lightly brush the top with oil.
  • Turn on over medium heat and fry for around 6-8 mins on each side, or until nice and golden.
  • Serve with any additional toppings and sides
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