Mexican Sweet Potato and Black Bean Quesadillas with Guacamole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy Mexican quesadillas loaded with sweet potato, black beans, and topped with zesty guacamole. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes blends large tortillas, diced sweet potato, (15 oz) black beans into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Ingredients

• 6 large tortillas
• 2 cups diced sweet potato
• 1 can (15 oz) black beans
• 1/2 cup shredded cheese
• 1 medium avocado
• 1 lime
• 1/4 cup chopped cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add 2 cups diced sweet potato and cook, stirring occasionally, for 10-12 minutes until tender and golden brown, using a fork to check for fork-tenderness. Tip: Avoid overcrowding the pan—cook in batches if needed to ensure even browning.
2. Step 2: Drain and rinse 1 can (15 oz) black beans, then transfer to a bowl. Add 1/2 cup shredded cheese and 1/4 cup chopped cilantro, mixing until combined. Tip: For a smoky flavor, add 1/2 tsp ground cumin to the mixture before spreading.
3. Step 3: Place 1 large tortilla on a clean surface and spread 1/3 of the sweet potato-black bean mixture evenly over the center, leaving a 1-inch border. Fold the tortilla in half, then press gently to seal. Repeat with remaining tortillas and filling.
4. Step 4: Heat a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Place 2 folded quesadillas in the pan and cook for 2-3 minutes per side until the tortillas are golden brown and the cheese is melted, pressing gently with a spatula to ensure even contact with the pan. Tip: Use a lid to cover the pan during cooking to speed up the process.
5. Step 5: For guacamole, mash 1 ripe avocado in a bowl with a fork until smooth. Squeeze juice of 1 lime over the avocado and stir to combine. Add 1/4 cup chopped cilantro and mix until well incorporated. Tip: Add lime juice first to prevent browning—store in an airtight container with a piece of plastic wrap pressed directly onto the surface.
6. Step 6: Serve warm quesadillas immediately, topped with a dollop of guacamole. For extra flavor, sprinkle with 1/4 tsp chili powder or a drizzle of hot sauce before serving.