Black Bean & Sweet Potato Quesadilla

This is a tasty recipe that can be served as a meal, shared, a party appetizer and kids like it too. The secret ingredient is the sweet potato which adds delicious flavour, texture and colour and vitamin A! The flavour combination for the ingredients of this recipe works well together.

If you want to make this recipe gluten free I recommend using the gluten-free tortillas for an easy gluten-free convert. However, for this recipe, I used Bakestone Brothers Organic Multigrain Tortillas.


  • ¾ cup of black bean

  • ¼ cup of sweet potato thinly sliced

  • ½ cup red pepper diced

  • ½ cup white onion finely diced

  • 1 cup of Cheddar Cheese

  • 4 Medium-sized Organic Multigrain Tortilla (or rice tortilla) or 2 large Tortillas 1 tbsp of olive oil

Added for Flavor and seasoning:

  • 1 teaspoon of Cayenne

  • 1 teaspoon of Cumin

  • 1 teaspoon of sea salt

Topping Options:

Use any of the following topping or all to jazz up your recipe!

  • 2 tbsp of Chopped Green Onion

  • 2 tbsp of Chopped Cilantro

  • 1 tbsp of Sour Cream

  • 1 cup of Avocado Tostada Salsa (see recipe)


-Put one cup of water in a pan and turn on high to boil, and add the finely sliced sweet potato. Wait until the sweet potato is softened and remove from the heat, drain the water and put the sweet potatoes to the side until you’re ready to assemble the quesadilla.

-Add ½ tbsp of olive oil to a pan add the diced peppers and onions and cook on medium high until lightly sautéed

-Put black beans in a small bowl and add the seasoning cayenne, cumin and sea salt -Grate 1 cup of Cheddar cheese

-Heat the oven to 350 degrees

Now it’s time to assemble your quesadilla creation.

-Lay out your quesadillas, it is recommended to lay out the ingredients on only half of the quesadilla build it up and fold it over.

-Place down the cheese on half of the quesadilla, build from there by equally proportioning your ingredients to half of each quesadilla -adding a portion of the black bean mixture, sautéed red pepper and onions and the sweet potato.

-Place the folded quesadillas on a pan it’s recommended to lightly oil the base of the pan so the quesadilla doesn’t stick.

-Cook at 350 for 15 minutes until the cheese is melted and the tortilla is baked. If you would like to brown the top, add a little olive oil and put the oven on low broil for an extra 5 minutes, but keep an eye to bake to perfection.

When ready remove quesadillas from the oven, careful they are hot, carefully cut in half, assemble on a plate and add toppings for a delish and colourful dish. Enjoy!


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