Black Bean and Sweet Potato Quesadillas

I'm obsessed with sweet potatoes...


Have you noticed?!

So I have a bad habit of getting obsessed with certain ingredients and/or meals and cooking them to death... I’ve come close to doing that with these sweet potato and black bean quesadillas.

I ordered these bad boys at a vegetarian restaurant in town a while back and decided that I could make them for much cheaper and I did… BAM! And then I made them like 50 times after that… I love them and so does Tom. Obsession.


Black Bean and Sweet Potato Quesadillas

Makes about 4 six inch quesadillas


- 2 medium sweet potatoes (peeled and cut into little cubes)

- 2 tsp cumin

- 1 tsp chili powder

- 1 tsp sea salt

- 1/2 tsp pepper

- 1 tsp garlic powder

- 1/4 tsp cayenne pepper

- 2 tsp olive oil

- 15 oz can black beans (drained and rinsed)

- 8 six inch tortillas

- 2 cups shredded cheese of your choice (I like Italian. Tom uses Mexican.)


1. preheat oven to 400 F

2. place sweet potato cubes in a medium sized bowl and drizzle with oil

3. sprinkle spices over cubes and toss to coat

4. spread cubes out on a greased baking sheet and cook for 30-35 minutes (or until tender)

5. heat up a large skillet over medium-high heat

6. place one tortilla on the skillet, sprinkle with 1/8 cup of cheese, add sweet potato cubes and black beans, plus another 1/8 cup of cheese and top off with a second tortilla
7. cook the quesadilla for about 2 minutes on each side (or until cheese melts and tortilla is golden) - I recommend pressing the quesadilla down with another heavy skillet while it's cooking

8. Serve with salsa and a margarita!


I plan to add jalapeños and bacon to this recipe at some point... I'll make sure to share my results. ;)

- A