Garlicky Sweet Potato, Black Bean and Cheese Quesadillas
The vegetarian quesadilla of legend! At least in my own mind. Mashed sweet potato, black beans, onion, garlic, cumin and Monterey Jack cheese combine together to make a quesadilla that I haven’t been able to forget for years.
My love for this quesadilla goes back a long time. As a teen, I was at the grocery store with my mom and saw this grilled vegetarian quesadilla at the fresh food counter. I had it once and remembered it forever.
How it’s made
As for the original recipe, I have recreated it with my best memory of it. On half of the tortilla put down a slice of Monterey Jack cheese, then a layer of mashed sweet potatoes. The other half gets the black bean treatment, but not whole black beans (I have texture issues with that).
Instead, rinse a can of cooked black beans (don’t skip this step!), drain and then mash. A blitz in the food processor or handheld with a fork works fine. I like a smoother texture so I go with the processor.
Add in sauteed onions and garlic, with cumin as your seasoning. Spread that on the other side of the tortilla, fold in half and grill in a pan with butter or a light spray of oil. Serve warm with the cheese melty and the other ingredients warmed through.
What to garnish it with?
It is delicious as is but I love adding a bit of sour cream (these days I use Greek Yogurt instead as it is less calories) and freshly chopped cilantro on top.
Can I add more protein?
If you want to bump up the protein, I think grilled chicken or cooked ground turkey would be a great addition. Just cook it up and season it as you like.
Looking for more vegetarian meals?
- TikTok Jalapeno Cream Cheese Cucumber Sandwich – So fresh and full of flavor!
- Mushroom Puff Pastry Bites – Buttery puff pastry topped with a cream cheese mushroom mixture
- TikTok Baked Feta Cream Cheese Pasta – A twist on the viral recipe to make it a bit creamier
Garlicky Sweet Potato, Black Bean and Cheese Quesadilla
Ingredients
- 1 each medium or large tortilla
- 1 slice Monterey Jack cheese
- 1/3 cup cooked mashed sweet potatoes (lightly salted, optional)
- 1/3 cup black beans rinsed, drained and mashed, either by hand or with a food processor
- 1/2 teaspoon ground cumin
- 1/4 cup chopped onions
- 1 teaspoon minced garlic
Garnishes:
- 1 Tablespoon sour cream or Greek Yogurt
- 1 Tablespoon washed and chopped cilantro
Instructions
- If not already done so, cook the sweet potatoes and mash. If you are rushed for time, cook in microwave or in the instant pot. (If needed, google these directions as this varies depending on the size of your sweet potato.)
- Add the slice of Monterey Jack cheese to one side of the tortilla. Top with the mashed sweet potatoes.
- Rinse, drain and mash the black beans. Pulsing in a food processor is my preferred method as it is a bit smoother than mashing with a fork. Season with cumin, and if desired, salt and pepper.
- Sauté the chopped onion until softened and slightly translucent. Add the garlic to the onions and cook for 1 minute. Add this to the mashed black bean mixture and gently combine. Check for seasoning and adjust if necessary.
- Add the black bean mixture to the other half of the tortilla. Grill in a pan with an oil spritz or a small amount of butter. Serve warm when the cheese is melted and the filling is warmed through.
- Top with sour cream/Greek yogurt and chopped cilantro.
Sounds wonderful. I like the combination of the potatoes and the black beans. Visiting from Gluten Free A-Z blog.
Thanks Judee! I hope you give it a try.
zOMG this looks so good. im trying this right now.
Hope you love it like I do 🙂