Is there a better food match than sweet potatoes and black beans?
I’m honestly surprised it’s taken me three years to do this quesadilla recipe since it’s such a no-brainer! Quesadillas are one of my favorite things to order out, but you rarely see a veggie-only version with sweet potato and black beans on the menu. I love this meal prep because it’s freezer friendly and super satisfying on every level!
The main elements in this meal prep recipe are tortillas, sweet potatoes, black beans, cheese and green bell peppers. Salsa on the side is optional but highly recommended.
Customizing this recipe
- Make it gluten-free: use gluten-free tortillas! I recommend Mission brand GF tortillas
- Make it dairy-free: use non-dairy cheese such as Daiya! You need something melty to bind the quesadillas together
- Add meat: shredded chicken, shredded pork or ground turkey would be awesome in this meal. About 1/2 a pound (226g) should do it!
- Not into sweet potato or want to add more veggies? Another kind of sweet squash would be great, but you can use other veggies such as cauliflower, zucchini, bell peppers, red onion, corn, mushrooms and greens. Yukon gold potatoes would work too!
- Not into black beans? Try chickpeas for more of a Mediterranean flavor profile! And if you eat meat, you can totally swap black beans for a protein option listed above
- Want to turn this into more of a breakfast quesadilla? Add scrambled eggs before they go in the oven.
Quesadillas are an awesome meal prep “template” since there’s a lot you can do with them. Get creative and remember to go based on your own tastes, preferences and needs.
Why I recommend baking quesadillas (instead of cooking them on the stove)
Technically, you can make this recipe on the stove if you don’t feel like firing up the oven. I like baking them because it’s a hands-off, mess-free way to cook a bunch of quesadillas at once! But I’ll leave the method up to you.
All the ways to reheat quesadillas
- Microwave. If this is your only option, I recommend wrapping the quesadilla in a dry paper towel while microwaving it. The paper towel will soak up extra moisture! It won’t be crispy, but it won’t be soggy either.
- On the stove. Use a non-stick pan over a medium flame! You might have to flip the quesadilla to reheat it evenly.
- In the toaster oven. Your best bet for a fast, crispy, warm quesadilla.
- Under the broiler in the oven. This is my method of choice, but you have to keep a very close eye on your quesadilla so it doesn’t burn!
- In the air fryer. If you have one! I haven’t tried this, but apparently it works like a charm.
Quesadillas can last in the fridge for up to 5 days and are freezer friendly for up to 6 months!
Sweet Potato Black Bean Quesadillas
Prep Time10 minutes
Cook Time50 minutes
- cooking spray
- 1 TBSP olive oil
- 2 sweet potato chopped into small cubes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 onion chopped
- 1 green bell pepper chopped
- 1 clove garlic chopped
- 1 jalapeno chopped and seeded
- 15 oz can of black beans rinsed and drained
- salt and pepper to taste
- 2-2/3 cup shredded cheese any kind works
- 4 large tortillas
- Preheat your oven to 375 F. Prepare a baking sheet with cooking spray.
- Heat a skillet (nonstick is ideal, but cast iron and stainless steel can work) over a medium flame. Add the oil and let it heat up for a minute or two. Add the sweet potato, onions, cumin, chili powder, paprika and a pinch of salt. Toss everything together and let the veggies cook for 10-15 minutes, stirring occasionally. If the pan looks dry, add a splash of water.
- When the potatoes are soft (try one) add the green bell pepper, jalapeno, garlic and black beans with more salt and pepper to taste. Let the mixture cook for 10-15 more minutes, until the bell peppers are soft. Remove from the heat.
- Place a tortilla on the baking sheet. Add about 1/3 cup of cheese to half of the tortilla. then add a layer of the black bean and sweet potato mixture (about 1/2 or 2/3 cup) and top with more cheese. Fold the "naked" part of the tortilla over the cheese and filling. Press down gently with your hands. Repeat 3 more times (you should be out of filling at that point). You may need to do this on 2 sheet pans. Bake for 15-20 minutes on the top rack. Keep an eye on them - everyone's ovens are different! If the tops look too crispy, move them to the middle rack.
- Let the quesadillas cool on the sheet pan for 10-15 minutes. Then slice into thirds and place into meal prep containers. Let them cool completely before covering and storing in the fridge (this will help keep them from getting soggy).