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Sweet Potato Quesadillas

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  • 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


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.


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


  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. 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.