Sweet Potato and Black Bean Quesadilla

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5 from 1 vote

Sweet Potato and Black Bean Quesadilla

Prep Time10 mins
Cook Time15 mins
Course: Lunch, Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian
Main Protein: Vegetarian
Cooking Method: Skillet
Servings: 6
Calories: 356kcal


  • 1 onion chopped
  • 3 clove garlic minced
  • 1 Tbsp. cumin
  • 2 cups sweet potato peeled and grated
  • 19 oz. black beans canned, rinsed and drained
  • sea salt to taste
  • 2 medium (quart) freezer bag

For day of cooking:

  • 12 flour tortillas
  • optional: cheese, jalapeños, salsa, and/or guacamole


Assembly Instructions:

  • Mix ingredients and put in 2 medium-sized resealable freezer bags. Remove excess air, seal, and freeze.

Cooking Instructions:

  • Thaw. Fry the mixture in a greased skillet on medium heat for about 10 minutes.
  • Spread mixture on one side of tortillas. Sprinkle with cheese and if desired, add some sliced jalapeños. Fold over the other half of the tortillas.
  • Bake in 350° oven until cheese is melted. Serve with salsa or guacamole.


You can instead put all of the mixtures in one large resealable bag but I prefer to freeze this recipe in smaller quantities so that I can take just one bag at a time for a lunch size meal.
You can make this gluten free by using gluten free tortillas and dairy free by omitting the cheese or using a dairy free "cheese".


Calories: 356kcal | Carbohydrates: 64g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 637mg | Fiber: 11g | Sugar: 5g | Vitamin A: 6327IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 6mg