By |Categories: Vegan Recipes|Last Updated: |

Here’s a delicious recipe for Black Bean and Sweet Potato Quesadillas, topped with guacamole for an extra burst of flavor. These plant-based quesadillas are filled with creamy mashed sweet potatoes, black beans, salsa, and rice, making them hearty and satisfying. Perfect for a quick meal or snack! 🌮✨

Black Bean and Sweet Potato Quesadillas

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

For the Quesadilla Filling:

  • 1 large sweet potato, peeled and diced
  • 1 cup cooked black beans (or 1 can, rinsed and drained)
  • ½ cup cooked rice (white, brown, or quinoa)
  • ½ cup salsa (mild, medium, or spicy, to taste)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper, to taste

For the Quesadillas:

  • 4 large flour tortillas (use gluten-free if needed)
  • 2 tbsp olive oil (for cooking)

For the Guacamole:

  • 2 ripe avocados
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

Optional Toppings:

  • Fresh cilantro leaves
  • Sliced jalapeños
  • Extra salsa or hot sauce

Instructions

Step 1: Prepare the Sweet Potato Filling

  1. Bring a pot of water to a boil and cook the diced sweet potato until tender, about 10–12 minutes. Drain and mash until smooth.
  2. In a large bowl, combine the mashed sweet potato, black beans, cooked rice, salsa, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well.

Step 2: Make the Guacamole

  1. In a medium bowl, mash the avocados with a fork until slightly chunky.
  2. Stir in lime juice, cilantro, garlic, salt, and pepper. Taste and adjust seasoning as needed.

Step 3: Assemble the Quesadillas

  1. Spread an even layer of the sweet potato mixture over half of each tortilla. Fold the tortilla in half to cover the filling.
  2. Heat a large skillet over medium heat and lightly grease with olive oil.
  3. Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy. Repeat with the remaining tortillas.

Step 4: Serve

  1. Slice the quesadillas into wedges and top with guacamole. Garnish with cilantro, jalapeños, or extra salsa if desired. Serve immediately.

Tips & Variations

  • Cheesy option: Add a sprinkle of vegan shredded cheese to the filling for extra creaminess.
  • Spice it up: Add a pinch of chili powder or diced jalapeños to the filling.
  • Make it gluten-free: Use gluten-free tortillas.
  • Meal prep: The sweet potato filling can be made ahead of time and stored in the fridge for up to 3 days.

These Black Bean and Sweet Potato Quesadillas are hearty, flavorful, and completely plant-based.

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