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Black Bean, Corn, and Sweet Potato Quesadillas

Black Bean, Corn, and Sweet Potato Quesadilla

David Taylor
Quesadillas are a quick meal in their own right. I love to stuff them full of vegetables and cheese and serve them with a fresh salad and hot soup.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Mexican
Servings 4 servings
Calories 352 kcal


For the Quesadillas:

  • ½ cup black beans
  • 1 cup sweet potato diced
  • 1 tbsp olive oil
  • 1 tbsp taco seasoning mix
  • 8 tortillas
  • 2 ½ cups queso fresco cheese
  • 1 cup corn

Garnish With:


Cook the Beans

  • Sort and rinse dry black beans and place in a pot and cover with water. Bring to a boil then reduce to low and simmer for 1 to 2 hours.
    ½ cup black beans
  • When the beans are tender, remove them from heat and set aside for later use.

Cook Sweet Potatoes

  • Preheat oven to 375 degrees F.
  • Peel and chop the sweet potato into small cubes.
    1 cup sweet potato
  • Toss sweet potato cubes with olive oil and taco seasoning in a mixing bowl.
    1 tbsp olive oil, 1 tbsp taco seasoning mix
  • Place sweet potato on a parchment paper-lined baking sheet in a single layer.
  • Bake in the oven for 30 minutes or until potatoes are fork-tender and set aside for later use.

Cook the Quesadilla

  • Set a large skillet on medium-high heat.
  • Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla.
    8 tortillas, 2 ½ cups queso fresco cheese
  • Next, add a layer of beans, corn, and sweet potatoes. Add another 1/4 cup cheese on top.
    1 cup corn
  • Place another tortilla on top of the filling.
  • When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
  • Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
  • Garnish with sour cream, guacamole, and salsa.
    sour cream, guacamole sauce, pico de gallo salsa