Cheesy Black Bean and Sweet Potato Quesadilla

Cheesy black bean and sweet potato quesadillas the whole family will enjoy!

Weeknight meal •Vegetarian •Kid approved


  • 1 sweet potato, cooked * and peeled
  • 1 can Cuban style black beans, I use Trader Joe’s but you can find other brands in major supermarkets
  • 1 1/2 c shredded cheddar jack cheese
  • 10 whole wheat tortillas, (taco-medium size)
  • 1/8 tsp garlic powder
  • Optional: Cilantro, chopped approx 1/4 c

*Place the sweet potato in a pot of boiling water, and cook for 10 minutes. For a super quick method, prick the potato a few times and cover with a damp paper towel. Microwave for 5-8 minutes, depending on the size. Most newer microwaves have a potato setting.

1. In a large bowl, mash sweet potato (while still warm) beans, garlic powder and cheese. Masen loves beans, so I don’t fully mash everything. Two year olds are all about visual proof. If you prefer a completely smooth texture, mash completely. Stir and mix ingredients evenly.
2. Spread about 1/2 c of the mixture on one side of each tortilla, sprinkle cilantro, and fold over to flatten.
3. Lightly spray and heat a large non-stick skillet to medium high heat. Cook quesadillas for about 3-4 minutes, flip and cook for another 2 minutes until golden. Repeat.
4. Cut into wedges and dip in guacamole, salsa, or spread sour cream on top.
5. Enjoy!


  • Even if you’re not eating all 10 quesadillas, prepare and freeze them! Place them on a parchment lined baking sheet and freeze for one hour. Use a large freezer bag to store. Reheat in the microwave or stove top on low heat.
  • Masen loves to dip his foods into sauces. We are also big on food dunking. If I’m sending this meal to daycare, I pack a wholly guacamole mini cup alongside so he can dunk away.
  • You can add rotisserie chicken to this for a non vegetarian version.

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