Sweet Potato and Black Bean Quesadillas

You ever find yourself in a situation where you do not feel like cooking (like at all?) Despite my love for cooking, I am not afraid to admit that I find myself in this situation fairly often. Yes, it is times like these that I am so thankful for modern technology because, with just the click of a button, I can have Chipotle delivered to my doorstep. What a time to be alive! 

Even though taking the easy route is awfully tempting, I realize that blowing my money on Postmates all the time is not exactly responsible or practical. Luckily, I do have a few recipes up my sleeve that I know I can throw together even in my laziest of states, like my sweet potato and black bean quesadillas. 

Sweet potato and black bean quesadillas are my ultimate, go-to lazy recipe for multiple reasons. The first is that I am basically never not craving a quesadilla. I mean, how could you not? They are crispy, cheesy and comforting with every bite. The Mexican version of a grilled cheese (another favorite of mine), if you will. What is not to love? 

The second is these are not your average 'dillas! Filled with good-for-you ingredients (you know, to balance out all the yummy cheese), these quesadillas are not only a tasty meal but a satisfying and hearty one. Black beans and sweet potatoes offer an excellent source of fiber and protein and just so happen to taste awfully perfect when paired together! 

Finally, I kick these up a notch with bold flavor boosters like diced green chiles, a healthy dose of chili powder and a dollop of cream cheese to intensify the creaminess. In less than thirty minutes, you can whip yourself up a quesadilla so tasty, you will swear it was delivery! 

Sweet Potato and Black Bean Quesadillas

Makes 6-8 quesadillas


  • 1 large sweet potato or 2 small sweet potatoes, cut into small 1/2 inch cubes
  • 1 12 oz can black beans, drained and rinsed
  • 4 oz cream cheese
  • 1 4 oz can diced green chiles, mild or hot depending on your preference
  • 1 tablespoon garlic powder
  • 2 teaspoons chile powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup (ish) shredded Monteray Jack cheese
  • 8-inch flour tortillas


Heat olive oil in large skillet over medium high heat.. Saute sweet potato for 5-10 minutes, stirring occasionally, with lid on until potatoes can be easily pierced with a fork. Add black beans, chile powder, cumin, garlic powder and salt and cook for about 1 minute. Add chiles and cream cheese and stir until cream cheese is fully melted. Remove skillet from heat. 

To assemble quesadillas, place a tortilla on a cutting board and spread with sweet potato filling. Sprinkle with grated cheese and top with other tortilla. Cook for about 5 minutes a side on medium low heat, until cheese is melted and tortilla is crisp and golden brown. Cut into wedges and serve with sliced avocado, cilantro, sour cream and/or salsa. 

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