Roasted Sweet Potato Black Bean Quesadillas
Updated Sep 17, 2026
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These easy roasted sweet potato and black bean quesadillas bake together on a sheet pan. Simple from start to finish, I roast the sweet potatoes, combine them with black beans and kale and assemble the quesadillas. This is a great recipe for an appetizer or a sheet pan dinner.
Table of Contents
Why You’ll Love This Recipe
You can make all the quesadillas on a single baking sheet. There’s no need to cook each quesadilla individually in a skillet. I do the same thing with these baked mushroom quesadillas This is so handy when you’re making quesadillas for a game day snack, appetizer or even dinner.
If you want quesadillas to be more about the other fillings than the cheese, this recipe is for you. The cheese acts more like the glue that holds the quesadillas together. I love bites that are mostly potatoes and beans rather than gooey cheese.
You can keep leftovers in the fridge or even freeze them. I reheat them in the oven, and they taste like they did when I first made them.
The Ingredients
This is what you need:
- Sweet potatoes: The recipe calls for 1 1/2 pounds, which is about 3 medium sweet potatoes. You can substitute with diced butternut squash.
- Black beans: For convenience, I use canned black beans, which are something I always keep in my pantry.
- Kale: You can use either curly kale or lacinato kale. Tear the leaves off the thick stems and then chop them.
- Dried spices: I season the sweet potatoes with cumin, cayenne pepper, oregano, garlic powder, onion powder, kosher salt and black pepper.
- Cilantro: I sprinkle the filling with fresh cilantro leaves. If you don’t like cilantro, you can add sliced scallions.
- Tortillas: I prefer flour tortillas, but you can substitute with another type like corn tortillas if you want the quesadillas to be gluten-free. You will need to warm corn tortillas to make them more foldable which is what I do for these crispy black bean tacos.
- Cheese: The recipe calls for a shredded Mexican cheese blend. These usually are a combination of cheddar, Monterey Jack and a couple other cheeses.
- Salsa and lime wedges: Both are for serving, store-bought salsa for dipping and a squeeze of lime for something fresh and citrusy.
How To Make Roasted Sweet Potato Black Bean Quesadillas
Preheat the oven to 425 degrees F.
1. Make spice mix. Stir together the cumin, cayenne pepper, oregano, garlic powder, onion powder, kosher salt and black pepper in a small bowl.
2. Toss the sweet potatoes with the spice mix and oil. You can do this right on the baking sheet. Spread out the potatoes in a single layer.
3. Roast the potatoes until they are lightly browned on the edges and tender in the middle, about 25 minutes. Add the kale, and roast for another 5 minutes until it is crisp.
4. Toss the black beans and cilantro on the sheet pan with the roasted potatoes and kale.
Line a sheet pan with parchment paper.
5. Assemble the quesadillas. Place the tortillas on the prepared pan. Sprinkle cheese on one half of the tortillas. Spoon on the sweet potato-black bean filling and sprinkle with more cheese. Fold over the tortilla, gently pressing it down.
6. Bake the quesadillas for 10-12 minutes, flipping over halfway through baking. They should be lightly browned with melted cheese. Cut into wedges and serve with salsa and limes.
Serving
If you’re serving these baked quesadillas for dinner, pair them with brown rice or a salad. Try this Mexican chopped salad or this avocado corn salad.
More Tex-Mex Sheet Pan Recipes
Chipotle Roasted Cauliflower Tacos
Sheet Pan Vegetarian Fajitas
Baked Sweet Potato Black Bean Tofu
Roasted Sweet Potato Black Bean Salad
Roasted Sweet Potato and Black Bean Quesadillas
Ingredients
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 cup chopped kale leaves
- 1 15 ounce can black beans, drained and rinsed
- 6 flour tortillas
- 1 1/2 cups shredded Mexican blend cheese
- 1 tablespoon chopped cilantro plus more for serving
- Salsa and lime wedges for serving
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Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the cumin, cayenne pepper, oregano, onion powder, garlic powder, salt and black pepper.
- Toss the sweet potatoes with olive oil and the spice mixture on a sheet pan. Spread them into a single layer.
- Roast the sweet potatoes for 25 minutes until they are just starting to brown at the edges, and they are tender in the middle.
- Add the kale to the sheet pan and continue roasting for 5 minutes until the kale is crisp.
- Stir the black beans and cilantro into the roasted sweet potatoes and kale.
- Line a sheet pan with parchment paper. To assemble the quesadillas, place the tortillas on the baking sheet. Sprinkle cheese one half of each of the tortillas. Spoon the sweet potato-black bean filling on top. Then sprinkle with additional cheese. (You will need 1/4 cup cheese total for each quesadilla.) Fold over the tortillas, gently pressing them down.
- Bake the quesadillas for 10-12 minutes flipping them over halfway through baking. They should be lightly browned with melted cheese.
- Cut the quesadillas and top with chopped cilantro. Serve with salsa and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
