Vegan Roasted Sweet Potato and Black Bean Quesadillas

Making dinner after a long day of work can be difficult with a young family so we are always looking for quick, nutritious meal ideas. We threw these together a few weeks ago and they have quickly become a family favourite. They are super easy to assemble and taste amazing!


2-3 Large Sweet Potatoes or Yams, peeled and sliced into chunks
4 Large Whole Wheat Tortilla Wraps
1 tsp Paprika
1 tsp Cumin
1/2 tsp Ground Coriander
1/2 can of Black Beans, rinsed
2 Large handfuls of Cheddar – we are a dairy free household so we used Daiya
3 Green Onions, chopped
Handful of Cilantro, chopped
1 Tomato, Diced
Handful of Spinach, chopped
Salt & Black Pepper, to taste
Olive Oil


Preheat oven to 400 degrees.
Place the sweet potatoes on a large baking tray and give them a good drizzle of oil. Add the paprika, cumin, ground coriander, cayenne pepper, salt & pepper and give them a mix to completely coat them. Pop in the oven for a good 30-40 mins or until softened and slightly browned.
Take the sweet potatoes out of the even and mash with a fork and place to one side.
Place a tortilla in a large slightly greased pan.
Spread on half of your sweet potato mash, top with half your black beans, green onions, cilantro, tomato, spinach, and cheese. Place a second tortilla on top, press down to contain the filling and lightly brush the top with oil.
Fry on medium heat for around 6-8 mins on each side, or until the tortilla is crispy and slightly golden. TIP: Cover the frying pan with a large plate to assist when flipping the tortilla to prevent losing the filing inside.
Serve with fresh homemade guacamole, salsa and hot sauce.


Recipe and photo adapted from Don’t Go Bacon My Heart


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