Black Bean and Sweet Potato Quesadillas with Chunky Roasted Tomato Salsa 

Recipe Details

  • Meal Type: Lunch, Dinner
  • Dietary Type: Vegetarian
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Serves: 4

Black Bean and Sweet Potato Quesadillas with Chunky Roasted Tomato Salsa 

Meal: Lunch or Dinner
Dietary Type: Vegetarian   
Prep Time: 15 minutes
Cook Time: 30 minutes

The Dish
The perfect solution for a quick dinner fix. These crispy, cheesy stacks of Black Bean and Sweet Potato Quesadillas are easy to make, affordable, and so delicious. A wonderful vegetarian meal alternative that even the most staunch meat-lovers will enjoy. These quesadillas are further elevated by a homemade salsa, a tasty combination of charred tomatoes, red onion, jalapeño, and cilantro. 

Hacking this Recipe: The salsa is a fan favorite, easily made a day or two in advance and refrigerated until ready to serve. We often double the batch to use for a week-long snack or side for other Mexican-themed meals. 

2 each (350 g) tomatoes, cut into quarters 
1/2 each (125 g) red onion, peeled and sliced 
1 each (25 g) jalapeño, halved and seeds removed 
2 teaspoons (10 ml) extra virgin olive oil 
1 tablespoon  (15 ml) lime juice 
1/4 cup (4 g) fresh cilantro, chopped 
salt to taste 

1 lb. (450 g) sweet potatoes, peeled and medium dice
1/2 teaspoon (2 g) salt 
1 teaspoon (2 g) ground cumin 
1/2 teaspoon (1 g) chili powder 
1/2 teaspoon (1 g) onion powder 
1/2 teaspoon (1 g) garlic powder 
2 tablespoons (30 ml) extra virgin olive oil, divided
1 can (15 oz or 425 g) black beans, drained and rinsed 
4 each (300 g) large flour tortillas 
1 cup (80 g) shredded cheddar or Monterey jack cheese 


  • Preheat oven to broil on high. 
  • Arrange tomatoes, onion, and jalapeño on a baking sheet and drizzle with oil. Broil for 5-8 minutes or until the vegetables are charred and tender. Remove from the oven and set aside to cool slightly. 
  • Once the salsa ingredients have cooled, roughly chop and place in a medium bowl. Add lime juice and cilantro, stir to combine. Season to taste with salt and refrigerate until ready to serve. 
  • Preheat oven to 400°F or 200°C. 
  • Place sweet potatoes in a large bowl and season with salt, cumin, chili powder, onion powder, and garlic powder. Toss to coat and drizzle with 1 tablespoon (15 ml) of olive oil. 
  • Transfer seasoned potatoes to a baking sheet and spread out in an even layer. Place in the oven and bake for 15-20 minutes or until potatoes are tender. Remove from the oven, let cool slightly and then return to the bowl. 
  • Add black beans to the bowl with the sweet potatoes and toss to combine. 
  • Preheat a large skillet over medium heat. Once hot, drizzle with 1 teaspoon (5 ml) of olive oil. 
  • Place one tortilla in the hot skillet and top one side with 1/4 cup (20g) cheese and a heaping 3/4 cup (about 95 g) of the sweet potato-black bean mix, spread evenly on the tortilla half. 
  • Fold the un-topped side over the filling and toast the quesadillas for 2-3 minutes, flipping halfway through, until the outsides are crisp and the cheese has melted. Remove from the skillet and repeat steps for the remaining 3 tortillas. 
  • Cut quesadillas into quarters and serve with prepared salsa. 

Vegetarian and Vegan Modifications: Feel free to use your favorite vegan cheese as a substitution for the cheddar in this recipe. 

Gluten-Free Modifications: Gluten-free tortillas work pretty well in this recipe. You may want to soften them slightly (cover in a kitchen towel or paper towel and warm in the microwave, about 10-15 seconds) to keep them from drying out while crisping in the skillet. 

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