Crispy Sweet Potato Black Bean Quesadillas
Crispy sweet potato black bean quesadillas with roasted sweet potatoes, smoky spices, and melty vegan cheese. A comforting, budget-friendly weeknight dinner.
By Nora Bellweather ·
Recipe
Crispy Sweet Potato Black Bean Quesadillas
By Nora Bellweather · Mexican-inspired
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 lb sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¾ tsp fine salt, divided
- 1 15-oz can black beans, drained and rinsed well
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 4 10-inch vegan flour tortillas
- 1 cup vegan cheddar-style shreds
Method
- 1
Preheat the oven to 425°F with a rack in the middle position, and line an 18-by-13-inch rimmed baking sheet with parchment paper.
- 2
Toss the sweet potato cubes on the baking sheet with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, and 1/2 teaspoon salt; spread into a single layer with space between the pieces.
- 3
Roast for 22–25 minutes, turning halfway through, until the sweet potatoes are fork-tender and browned at the edges.
- 4
Mash about half the black beans in a large bowl with the lime juice and remaining 1/4 teaspoon salt, leaving the other half whole.
- 5
Fold the roasted sweet potatoes and cilantro into the beans, lightly crushing a few potato pieces so the filling holds together.
- 6
Assemble four quesadillas: on one half of each tortilla, layer 2 tablespoons vegan cheese, one-quarter of the filling, and another 2 tablespoons vegan cheese. Leave a 1/2-inch border, fold the bare half over, and press gently.
- 7
Heat a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat for 2 minutes, then brush with 3/4 teaspoon of the remaining olive oil.
- 8
Cook one folded quesadilla for 2–3 minutes per side, pressing gently with a spatula, until both sides are golden and crisp and the cheese is softened. Repeat with the remaining quesadillas, adding 3/4 teaspoon oil before each one and reducing the heat if the tortillas brown too quickly.
- 9
Rest each quesadilla on a cutting board for 1 minute before cutting into three wedges; serve promptly.
The story behind it
Roasted sweet potatoes and black beans make these golden quesadillas hearty enough for dinner. A little mashed bean helps hold the filling together, while vegan cheese melts around the edges. Cook them in a lightly oiled skillet for crisp tortillas without deep-frying.
How to Get Crisp Quesadillas
The filling should be tender but not wet. Roasting the sweet potatoes removes moisture and gives their edges some color. Drain and rinse the beans well, then let excess water drip away before mixing. Mashing some of the beans creates a filling that stays together when you turn and slice the quesadillas.
Use medium heat rather than high heat. The tortillas need enough time to brown while the filling heats through and the vegan cheese softens. If the outside darkens in less than two minutes, lower the heat before cooking the next quesadilla. A thin coating of oil gives the tortillas a more even golden surface than a completely dry skillet.
Swaps and Serving Ideas
- Tortillas: Large flour tortillas fold easily and hold this substantial filling. Use certified vegan tortillas, since some brands contain lard or dairy.
- Beans: Pinto beans work in place of black beans. Drain and rinse them just as thoroughly.
- Vegan cheese: Choose cheddar-style or Monterey Jack-style shreds labeled for melting. You can omit the cheese, though the filling will be less firmly held together.
- Heat: The recipe is gently spiced. Add chopped pickled jalapeños to your portion if you want more heat, blotting them dry first.
- On the side: Serve with salsa, avocado, or a crunchy cabbage salad. Keep wet toppings outside the tortillas to protect their crisp edges.
Make-Ahead and Storage
Prepare the filling up to three days ahead and refrigerate it in a covered container. Warm cold filling before assembling so the tortillas do not brown before the centers are hot. Store cooked quesadillas in the refrigerator for up to three days, allowing them to cool before covering.
Reheat in a dry skillet over medium-low heat for about three to four minutes per side, until hot throughout. An oven at 375°F also works: place wedges on a baking sheet and heat for eight to twelve minutes. A microwave warms them quickly but softens the tortillas.
Frequently Asked Questions
Do I need to peel the sweet potatoes?
No. Scrub them thoroughly and leave the skins on if you prefer. Peeled sweet potatoes give the filling a smoother texture.
Can I use corn tortillas?
Yes, but make smaller stacked quesadillas rather than folding them. Warm the tortillas first to reduce cracking, and use less filling in each one.
Why is my filling falling out?
Overfilling is usually the cause. Divide the mixture evenly, leave a border around the tortilla, and press each folded quesadilla gently before cooking.
Can I freeze the filling?
Yes. Freeze cooled filling in an airtight container for up to two months. Thaw overnight in the refrigerator, then warm it and let any excess moisture evaporate before assembling.
Slice into wedges and serve right away while the tortillas are crisp. Put salsa and avocado on the table so everyone can add their own.
