Sweet Potato & Black Bean Quesadillas

We’ve been making these Sweet Potato & Black Bean Quesadillas on repeat lately and they are too good not to share here!

They’re simple, flavorful and so satisfying.

And they come together quickly or can be made partially ahead, making them perfect on busy weekdays  for a simple, satisfying meal!

So what’s in them?

It’s your favorite gluten-free tortilla filled with:

Quick Seasoned Black Beans

Roasted Spiced Sweet Potatoes, and

your favorite cheese (we used Monterrey Jack)

and it is so delicious!

In fact, we love this mix of ingredients so much that my husband loves to use it for burritos or I love to just spoon it warm on top of a bed of lettuce and add a scoop of guacamole and call it a meal!

So let’s make them!

The first thing to do is roast the sweet potatoes.

The Roasted Spiced Sweet Potatoes are simply seasoned with:

oil (I’ve used avocado oil, grapeseed oil, olive oil)

cumin

chili powder an

kosher salt. 

I like to add the oil and spices to a large bowl and mix together, then add the sweet potatoes and stir to make sure they are well coated.

Then I add to a baking sheet and roast.

Make ahead: The sweet potatoes can be roast last minute or several days ahead of time and then stored in a sealed container in the refrigerator.

To make the Seasoned Beans, all you need is:

canned black beans

garlic

cumin

chili powder

salt

lime juice

olive oil

Simply mix all the ingredients together in a saucepan or large bowl.

Pro tip: I like to simmer the beans for 3-5 minutes or until heated through but you make ahead and also add to the quesadilla room temperature or straight from the fridge.  If you choose not to heat the beans, you may have to cook them a few minutes longer in the quesadillas

Now it’s time to make them! But first, we are often asked about our gluten-free tortillas…

There are lots of gluten-free tortillas on the market. We have tried many of them!

My son and I hands down love Siete Foods Almond Flour Tortillas. (close second their chickpea and their cashew tortillas). They work well for wraps and quesadillas, holding together well and getting nice and crispy! They are also grain-free and we love the flavor — not gritty or grainy.

My husband likes Siete Foods and Mission gluten-free.

Let’s make your quesadilla!

Lightly oil an pan, place down one tortilla and let cook for a minute or two until is starts to bubble and change color. This will help make sure it gets crispy.

Sprinkle with some cheese, then some bean mixture, some roasted sweet potatoes and some more cheese.

Top with a second tortilla. Lightly brush the second tortilla with oil, then carefully flip the quesadilla. I like to use a spatula and gently hold the top of the quesadilla with my other hand when flipping.

The melting cheese will help it stay together as it flips. And if some of the filling comes out while flipping, just use the spatula to push it back into the quesadilla.

Let cook a few more minutes until crispy and its ready to serve!

And take a look inside… how good does it look?

For serving, I love them simply with avocado or  guacamole.

And that’s it! A simple, flavorful and satisfying meal!

Hope you love them as much as we do!

Love quesadillas?

We do too! They are practically a food group in our house!

Here are some more of our favorites:

Spanakopita Quesadillas

Mushroom and Swiss Chard Quesadillas

Veggie Black Bean Quesadillas

Black Bean & Corn Quesadillas

Scroll down for recipe and leave a comment if you make them!