Roasted Sweet Potato and Black Bean Quesadillas

Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you’ll ever taste. So easy to make and most importantly incredibly delicious and filling! To be honest with you, it was only until I stood back (cheese all over my face) and stared at the crumbs on my plate, when I came to the realisation that there was zero meat involved in this dish. 

In fact, as I was developing this recipe it never even crossed my mind to add any. Traditional quesadillas call for chicken, sometimes steak. But for me, the heartiness from the sweet potato and black beans was everything these vegetarian quesadillas called for.

Black beans and sweet potato are a marriage made in heaven. Not only because you’re essentially eating carbs with carbs, but the way they take on flavour and add such a gorgeous texture to these quesadillas is almost too much to bare sometimes.

And when cheese gets involved, because let’s be real a quesadilla ain’t a quesadillas if there’s not cheese, things just go to a whole new level.

Okay, let’s have a look at just how easy these are to make.

Roasted Sweet Potato and Black Bean Quesadillas

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

'Roasted Sweet Potato and Black Bean Quesadillas are the best vegetarian quesadillas you'll ever taste. So easy to make and most importantly incredibly delicious and filling!'

Course: Appetizer, Dinner, Lunch

Cuisine: Mexican, Vegetarian

Keyword: Sweet Potato and Black Bean Quesadillas

Servings: 4

Calories: 488 kcal

Ingredients

2 Large Sweet Potatoes, peeled and sliced into chunks

4 White Tortilla Wraps

1 tsp Smoked Paprika

1 tsp Cumin

1/2 tsp Ground Coriander

1/4 tsp Cayenne Pepper (or to preference)

1/2 can of Black Beans, rinsed

2 Large handfuls of Cheddar

Juice from 1/2 a Lime

Salt & Black Pepper, to taste

Olive Oil (see note A)

Extras 'n' optionals:

Avocado

Jalapeno

Fresh Coriander

Extra Limes

Sour Cream

Salsa

Guac

Method

• Preheat oven to 220c (430f). 
• Place your spuds in a suitably sized oven dish and give them a good drizzle of Oil. Add in your Smoked Paprika, Cumin, Ground Coriander, Cayenne Pepper, Salt & Pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40mins or until softened with a caramelized outing.
• Read full recipes here >> https://www.dontgobaconmyheart.co.uk/roasted-sweet-potato-quesadillas/

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