Blue Corn Tortilla Quesadillas with Roasted Sweet Potato and Black Beans

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy blue corn tortillas layered with tender roasted sweet potato, creamy black beans, and melted cheese for a vibrant vegetarian meal. This Mexican-inspired quick recipe (vegetarian), ready in about 38 minutes, pairs blue corn tortillas, sweet potato, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

4 (6-inch) blue corn tortillas
12 oz, peeled and diced 1/2-inch sweet potato
15 oz, rinsed and drained black beans
2 tbsp olive oil
1/2 tsp ground cumin
1/4 tsp salt
8 oz, Monterey Jack shredded cheese
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 12 oz diced sweet potato, 1/4 tsp cumin, and 1/8 tsp salt. Cook for 15 minutes, stirring occasionally, until golden and tender.
Step 2: In a bowl, mix 15 oz rinsed black beans with 1/4 tsp cumin and 1/8 tsp salt.
Step 3: Place one tortilla in the skillet, top with 1/4 cup roasted sweet potato, 1/4 cup black beans, and 2 oz shredded cheese. Fold tortilla in half and cook for 2 minutes per side until cheese melts and edges are golden.
Step 4: Repeat with remaining tortillas. Garnish each quesadilla with 1/2 tbsp chopped cilantro before serving.