Sweet Potato & Bean Quesadillas

Sweet Potato & Bean Quesadillas

Sweet potato and bean quesadillas are a delicious Mexican-inspired vegan dinner recipe! Crispy tortillas are packed with a creamy sweet potato cheese + spicy black bean and corn mixture. They are satisfying, filling, comforting, and flavor-packed. Couple them alongside guacamole, salsa, and pico de gallo to complete the meal!





  • 2 large sweet potatoes, cubed 
  • ½ cup raw cashews
  • ¼ cup nutritional yeast
  • 2 tbsp non-dairy milk
  • 1 tbsp lemon juice
  • half tsp salt
  • ¼ tsp black pepper


  • 6 flour tortillas*
  • A tbsp oil
  • 1 small yellow or white onion, diced
  • 3 cloves garlic, minced
  • One can of black beans, drained and rinsed
  • 1 can corn kernels, drained and rinsed
  • Half tsp chili powder
  • Half tsp chipotle powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper


  • Bring water to a boil in a pot. Put cashews in a bowl. Splash boiling water over the cashews and soak for 20 minutes. After, drain the water.
  • While the cashews are soaking, cook the sweet potatoes. Boil water in a large pot. Adjon cubed sweet potatoes. Cook for 10-15minutes or until fork tender. After, drain the water.
  • Put soaked cashews, cooked sweet potatoes, non-dairy milk, lemon juice , nutritional yeast, salt, and black pepper to a blender. Blend until smooth and creamy.
  • Warm a skillet over medium-low heat, Pour oil and diced onion. Cook for 2-3 minutes, stirring frequently, until onions are fragrant and translucent. Adjoin minced garlic and cook for 1 minute, stirring constantly. Pour corn, black beans,chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.
  • Assemble quesadillas: Layer the sweet potato cheese across half a tortilla. Put some spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.
  • Warm a skillet over medium heat. Pour 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then turn over to cook the other side. Take out from the skillet and slice into triangles. Repeat until all tortillas are used.
  • You can serve the dish with guacamole, salsa, and pico de gallo.


  • Serving Size: 1 quesadilla
  • Calories: 384
  • Sugar: 6g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 58g
  • Fiber: 13g
  • Protein: 16g

These sweet potato black bean quesadillas are:

  • Vegan, dairy-free, soy-free, and refined sugar-free
  • Easily gluten-free with Gluten-free tortillas
  • Spicy, smoky, savory, yet subtly sweet
  • Surprisingly easy to make // uses pantry staples
  • Made without cheese and without meat
  • Vegetarian approved and meat-eater approved
  • A crowd-pleasing vegan meal for the whole family!


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