Savory Sweet Potato and Black Bean Quesadillas

Published on January 17, 2026

By Amberly Vahn

Ready in: 40 minutes · Serves: 4 · Technique: Skillet Cooking · Storage: Refrigerate for up to 3 days.

Quick Answer

These Sweet Potato and Black Bean Quesadillas combine seasonal flavors into a delightful, vegetarian dish perfect for gatherings.

As autumn rolls into New York City, bringing with it the vibrant hues of fall leaves and the comforting scents of seasonal spices, I’m drawn to cozy recipes that not only warm the soul but also cater to gatherings that are just around the corner. These Sweet Potato and Black Bean Quesadillas are a perfect vegetarian option for Thanksgiving and holiday get-togethers—packed with flavor, they serve as a delicious bridge between the heartiness of winter and the freshness of fall.

A Cozy Holiday Treat

Why You’ll Love This Recipe

• Easy to make and perfect for quick weeknight dinners or gatherings.
• Packed with nutritious ingredients that are both hearty and satisfying.
• Versatile—customizable with your favorite toppings and spices.
• Great for meal prep and excellent for leftovers.
• A wonderful addition to any vegetarian holiday spread.

Ingredients

This recipe features wholesome and flavorful ingredients.

Filling

• 2 medium sweet potatoes (about 1 pound), peeled and diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn (frozen or fresh—both work beautifully)
• ½ tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

Assembly

• 8 flour tortillas (I prefer the extra-large size for a heartier bite)
• 1 cup shredded cheese (Mexican blend or sharp cheddar)
• Olive oil (for cooking)

Optional Toppings

• Fresh cilantro
• Avocado
• Salsa
• Sour cream

How to Make Sweet Potato and Black Bean Quesadillas (Step-by-Step)

These quesadillas come together in a few simple steps that highlight the delicious flavors of fall.

Step 1: Cook the Sweet Potatoes

In a large pot, bring water to a boil and add the diced sweet potatoes. Cook until they’re tender, about 10-15 minutes. I like to test them with a fork—once they easily pierce through, they’re ready to drain and mash slightly.

Step 2: Mix the Filling

In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. I always give it a little taste at this stage to ensure the spices are to my liking—it’s a game changer when the flavors meld just right!

Step 3: Assemble the Quesadillas

Spread a generous amount of the sweet potato mixture across half of each tortilla. Sprinkle cheese on top, then fold the tortilla over to create a half-moon. The cheese acts like a delicious glue, holding everything together.

Step 4: Cook to Perfection

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, place the quesadilla in the skillet and cook until golden brown and crispy, about 3-4 minutes per side. The moment I flip it and see that lovely golden crust, I know I’m onto something good!

Step 5: Slice and Serve

Once both sides are crispy and the cheese is melty, remove from the skillet and let cool for a minute. I find that one quick slice into triangles makes for a beautiful presentation.

Common Mistakes to Avoid

• Overcooking the sweet potatoes: They should be tender but not mushy; you want some texture in your quesadillas.
• Not draining the black beans: Ensure they’re rinsed and drained to avoid a soggy filling.
• Skimping on cheese: A good amount of cheese not only adds flavor but also holds the quesadilla together.

Tips and Tricks for Success

• Experiment with spices: Feel free to add a pinch of cayenne for some heat or even a dash of cinnamon for a sweet twist.
• Use whole wheat tortillas: For a healthier option, these work exceptionally well too!
• Make ahead: Prepare the filling a day in advance and refrigerate—saving you time when your guests arrive.

Variations

• Substitute sweet potatoes with butternut squash for a different flavor.
• Try black-eyed peas instead of black beans for a unique twist.
• Add spinach or kale for an extra boost of nutrients.
• Adjust the cheese type: use pepper jack for a spicier quesadilla.

How to Serve

• Top with fresh cilantro and avocado for added freshness.
• Serve with salsa or sour cream on the side for dipping.
• Pair with a vibrant salad for a complete meal.
• Offer lime wedges to squeeze over for an extra zing.

Make Ahead and Storage

• Make Ahead: Prepare the filling a day in advance and refrigerate.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through and the cheese is gooey again.
• Freezing: Layer quesadillas with parchment paper and wrap tightly in plastic wrap. Bake directly from the freezer when ready to eat.

Recipe Notes / What I Learned

Creating these Sweet Potato and Black Bean Quesadillas taught me that sometimes the simplest combinations make for the most satisfying meals. They perfectly embody the spirit of fall gatherings—warm, inviting, and undeniably delicious!

Yield and Serving Size

Yield: 8 quesadillas · Serving Size: 1 quesadilla

Nutrition Snapshot

Estimated Nutrition Per Serving: ~300 calories · 12g protein · 40g carbs · 10g fat

Amberly Vahn

Savory Sweet Potato and Black Bean Quesadillas

These Sweet Potato and Black Bean Quesadillas combine seasonal flavors into a delightful, vegetarian dish perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

Group: Filling

• 2 medium sweet potatoes, peeled and diced (about 1 pound)
• 1 15-ounce can black beans, rinsed and drained
• 1 cup corn (frozen or fresh)
• ½ tsp. ground cumin
• ½ tsp. smoked paprika
• Salt and pepper to taste

Group: Assembly

• 8 flour tortillas extra-large
• 1 cup shredded cheese (Mexican blend or sharp cheddar)
• Olive oil (for cooking)

Equipment

• Large pot
• Large bowl
• Skillet

Method

 

1. In a large pot, bring water to a boil and add the diced sweet potatoes. Cook until they’re tender, about 10-15 minutes. Drain and mash slightly.
2. In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper. Taste to adjust spices.
3. Spread a generous amount of the sweet potato mixture across half of each tortilla. Sprinkle cheese on top, then fold the tortilla over.
4. In a large skillet over medium heat, add olive oil. Cook the quesadilla until golden brown and crispy, about 3-4 minutes per side.
5. Once both sides are crispy and the cheese is melted, remove from skillet and let cool for a minute. Slice into triangles and serve.

Notes

These quesadillas are a lovely combination of flavors and textures, embodying the spirit of fall gatherings.

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