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sweet potato black bean quesadillas on a white plate surrounded by bowls of guacamole, salsa, pico de gallo, and cilantro

Sweet Potato Black Bean Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: purelykaylie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 quesadillas 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican
  • Diet: Vegan


Sweet potato black bean quesadillas are a delicious Mexican-inspired vegan dinner recipe! Crispy tortillas are filled with a creamy sweet potato cheese + spicy black bean and corn mixture. They are filling, satisfying, comforting, and flavor-packed. Serve these vegan quesadillas with guacamole, salsa, and pico de gallo.


Units Scale

Sweet Potato Cheese

  • 2 large sweet potatoes, cubed (~3 heaping cups)
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 2 tbsp non-dairy milk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 6 flour tortillas*
  • 1 tbsp oil
  • 1 small yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can corn kernels, drained and rinsed
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For Serving


  1. Soak cashews: In a small pot, bring water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.
  2. Cook sweet potatoes: While the cashews are soaking, cook the sweet potatoes. In a large pot, bring water to a boil. Add cubed sweet potatoes. Cook for 15-20 minutes or until fork tender. After, drain the water.
  3. Create sweet potato cheese: Add soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
  4. Cook black beans and corn: Warm a skillet over medium-low heat. Add oil and diced onion. Cook for 3-5 minutes, stirring frequently, until onions are fragrant and translucent. Add minced garlic and cook for 1 minute, stirring constantly. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.
  5. Assemble quesadillas: Spread the sweet potato cheese across half a tortilla. Add several spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.
  6. Cook quesadillas: Warm a skillet over medium heat. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then flip to cook the other side. Remove from the skillet and slice into triangles. Repeat until all tortillas are used.
  7. Serve: Serve quesadillas with guacamole, salsa, and pico de gallo.


  • *Flour tortillas are best for this recipe. Use whole wheat, white, or gluten-free flour tortillas. I do not recommend brown rice or corn tortillas; they are not pliable or sturdy enough. Oftentimes, flourless tortillas break apart.
  • This post was updated with new photos on May 2nd, 2021. The recipe remained the same.


  • Serving Size: 1 quesadilla
  • Calories: 384
  • Sugar: 6g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 58g
  • Fiber: 13g
  • Protein: 16g