The Pantry
Mexican-inspired

Black bean and sweet potato quesadillas

Crisp tortillas filled with mashed sweet potato, black beans and melted cheese. A practical way to turn a few staples into dinner.

Prep 10 minCook 20 minAdjust servings ↓
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Black bean and sweet potato quesadillas
~600 calper person · ~1200 total
~$6.00meal total · ~$3.00 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Cook the sweet potato

~7 min

Cook the sweet potato.

Place 8 oz sweet potato in a covered microwave-safe bowl with 2 tbsp water.

Microwave for 5–7 minutes, stirring halfway, until tender.

Carefully release steam and drain excess water.

Ingredients
  • 8 oz total for recipeSweet potato
Step 2

Make the filling

~6 min

Make the filling.

Mash the sweet potato with 1/2 tsp cumin, 1/2 tsp paprika and 1/8 tsp salt.

Fold in 1 cup drained black beans and cilantro.

Ingredients
  • 8 oz total for recipeSweet potato
  • 1 cup total for recipeCanned black beans
  • 1/2 tspGround cumin
  • 1/2 tspSmoked paprika
  • 1/8 tspKosher salt
  • 2 tbspCilantro
Step 3

Fill the tortillas

~6 min

Fill the tortillas.

Divide the filling and 1/2 cup cheese across 4 small tortillas, keeping the filling on one half of each.

Fold the empty halves over.

Ingredients
  • 4Small flour tortillas
Step 4

Toast and serve

~6 min

Toast

Brush a skillet with 1 tsp oil and heat over medium heat.

Cook the folded tortillas in batches for 2–3 minutes per side until crisp and the filling is hot.

Cut into wedges

Ingredients
  • 4 total for recipeSmall flour tortillas
  • 1 tspOlive oil
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Black bean and sweet potato quesadillas: serve.

Black bean and sweet potato quesadillas: serve with lime.

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Ingredients

For 2 people

  • 8 oz sweet potato, peeled and cubed
  • 1 cup canned black beans, drained and rinsed
  • 4 small flour tortillas
  • 1/2 cup shredded cheddar
  • 1 tsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/8 tsp kosher salt
  • 1 lime, cut into wedges
  • 2 tbsp chopped cilantro

Method

  1. Cook the sweet potatoPlace 8 oz sweet potato in a covered microwave-safe bowl with 2 tbsp water. Microwave for 5–7 minutes, stirring halfway, until tender. Carefully release steam and drain excess water.
  2. Make the fillingMash the sweet potato with 1/2 tsp cumin, 1/2 tsp paprika and 1/8 tsp salt. Fold in 1 cup drained black beans and cilantro.
  3. Fill the tortillasDivide the filling and 1/2 cup cheese across 4 small tortillas, keeping the filling on one half of each. Fold the empty halves over.
  4. Toast and serveBrush a skillet with 1 tsp oil and heat over medium heat. Cook the folded tortillas in batches for 2–3 minutes per side until crisp and the filling is hot. Cut into wedges and serve with lime.

Before you cook

What to get ready

Saucepan or microwave-safe dish for sweet potato, skillet and wide spatula.

Cook the sweet potato and drain beans. Cool and refrigerate the filling if preparing ahead; assemble shortly before toasting.

If something needs adjusting

Outside browns before filling warms

Lower the heat and use a thinner filling layer. Preheat cold filling before assembling.

Quesadillas fall apart

Mash some of the filling, avoid overstuffing and let the first side set before turning carefully.

Store for later

Store filling separately for the crispest next meal. Reheat assembled leftovers in a skillet or oven until the center reaches 165°F.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use spare tortillas and cooked beans. Freeze unused tortillas with separators so you can take only what you need.

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Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Keep the filling layer fairly thin so the cheese melts before the tortillas overbrown.

Make it work for you

Use a leftover cooked sweet potato, reheating it thoroughly, or replace cheddar with another good melting cheese.

Use extra sweet potato in sweet potato quinoa bowls with tahini.

Can I make the filling ahead?

Yes. Refrigerate the cooked filling promptly in a covered container. Reheat it until steaming before filling and toasting the tortillas.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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