This post is sponsored by Patient First.

Mashed sweet potatoes and black beans create a hearty, healthy filling for a crispy quesadilla! This 5 ingredient recipe is great for a quick meal that is easy to customize with extra veggies.

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I’m partnering with Patient First to bring you another easy, healthy recipe that is perfect for busy weeknights. I love this one because you only need 5 ingredients, and it’s made with simple pantry staples. The sweet potato adds an extra boost of veggies to a dinnertime classic, and the beans provide protein and fiber. This makes a great meal for Meatless Monday! Dr. Cora Owen of Patient First says, “Quesadillas are an easy weeknight dinner! Recipes like these use all sorts of spices to enhance the flavor, and by adding protein and fiber from the black beans, and sweet potatoes it’s a great way to boost your energy and help balance blood sugar.”

Patient First has been my go-to urgent care ever since my first DIY mishap when I moved to Richmond! Now, as the mom of a very active toddler, I love that they’re open every day, including weekends and holidays. Be sure to check out a few of my other recipes in collaboration with Patient First including this 15 minute vegetable pasta and easy veggie curry.

Ingredients & Substitutions

  • Sweet potato– Mashed sweet potato is a great way to add veggies to this quesadilla! Sweet potatoes are high in fiber, which can help promote a healthy gut.
  • Cheese– I used Monterey jack cheese, which melts really well in a quesadilla. You can substitute it with mozzarella cheese. To make this recipe vegan, skip the cheese and add a little mashed avocado instead!
  • Salsa– You can use any salsa you like. I used a mild, chunky salsa but you could use hot salsa if you want to kick things up a notch!
  • Black beans– Canned black beans are an easy source of protein and fiber. You could substitute with pinto beans, if desired. Beans are a great way to boost your energy thanks to their ability to help balance blood sugar.
  • Tortillas– You can use any kind of flour tortilla you like. I like using whole wheat tortillas for extra fiber and protein.

How to Make a Sweet Potato Quesadilla

Prick the sweet potato all over with a fork. Cover it with a damp paper towel and microwave for 6-7 minutes or until the potato is soft.
Let it cool slightly, then cut it open and scoop out the cooked sweet potato.
Mash the salsa, beans, and sweet potato together until combined.
Spread ¼ of the mixture onto one half of a 10” tortilla. Fold the tortilla over and set aside. Repeat with the remaining 3 tortillas.
In a large, non-stick skillet, spray with olive oil or drizzle with a small amount of oil and heat over medium heat for 1 minute.
Cook the quesadillas, two at a time, for 3-5 minutes on each side, or until golden brown.
Serve with your favorite sauces, salsa, or toppings!

Quesadilla Variations & Toppings

Feel free to get creative with toppings! You could add a sprinkle of fresh cilantro, diced red onions, and sliced jalapeños for an extra hit of flavor. You could also serve these quesadillas with avocado, guacamole, or extra salsa. If you want to add more veggies to this recipe, you can add a handful of spinach to the filling. You could serve these quesadillas with Mexican brown rice, cauliflower rice, or this 5-minute corn salsa!

Frequently Asked Questions

  • Can I cook the sweet potato in the oven instead? Absolutely! It takes a little longer but to cook the sweet potato in the oven, first preheat it to 400 degrees. Wash and poke holes in the sweet potatoes, then place them on a baking sheet. Bake for 45 to 60 minutes until tender.
  • Can I make this recipe vegan? Yes! You can simply skip the cheese and just add a little extra sweet potato and a pinch of salt. Or you can substitute with your favorite vegan shredded cheese. Another option is to add mashed avocado in place of the cheese.
  • Can I make this gluten-free? Yep! Just use your favorite gluten-free tortilla in this recipe.
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Sweet Potato Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 quesadillas 1x
  • Category: Dinner
  • Method: Stovetop or Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

Mashed sweet potatoes and black beans create a hearty, healthy filling for a crispy quesadilla! This 5 ingredient recipe is great for a quick meal that is easy to customize with extra veggies.

Ingredients

Units Scale
  • 8 oz sweet potato, cooked
  • 6 oz Monterey jack cheese, shredded
  • 1/2 cup mild salsa
  • 1 (15oz) can black beans, drained

  • 4 (10”) tortillas

Instructions

  1. Prick the sweet potato all over with a fork. Cover it with a damp paper towel and microwave for 6-7 minutes or until the potato is soft. Let it cool slightly, then cut it open and scoop out the cooked sweet potato.
  2. Mash the salsa, beans, and sweet potato together until combined.
  3. Spread ¼ of the mixture onto one half of a 10” tortilla. Top with cheese. Fold the tortilla over and set aside. Repeat with the remaining 3 tortillas.

Stovetop directions:

  1. In a large, non-stick skillet, spray with olive oil or drizzle with a small amount of oil and heat over medium heat for 1 minute.
  2. Cook the quesadillas, two at a time, for 3-5 minutes on each side, or until golden brown.

Oven directions

  1. Preheat the oven to 400 degrees.
  2. Place the quesadillas on a single layer on a baking sheet.
  3. For a crispy exterior, spray or lightly brush the quesadillas with olive oil.

  4. Bake for 12-15 minutes until golden brown.