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Sweet Potato + Black Bean Quesadillas

Prep Time 10 mins
Cook Time 10 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 3 Servings


  • 3 Large Tortillas 10”
  • 1 Cup Mashed Sweet Potato*
  • 1 -15 oz Can Refried Beans I used refried black beans
  • 2-3 teaspoon Canola Oil
  • 1 Small Red Onion cut in half and sliced into ¼ inch slices
  • 1 Red Bell Pepper sliced into ¼ inch strips
  • 4-5 Cups of Kale de-stemmed and roughly chopped
  • ¼ teaspoon garlic powder
  • Salt and Black Pepper to taste
  • For dipping:
  • Jarred Salsa of Choice
  • Homemade or Storebought Guacamole


  • Sauté onion and bell pepper in a skillet with 1 teaspoon canola oil, garlic powder, a pinch of salt and black pepper for 4-5 minutes of until they are tender crisp. Add kale and cook for 1 minute longer or until the kale is wilted. Remove from heat.
  • Next build your no queso dilla. Lay a tortilla onto a flat surface. On one half, spread about ⅓ of a cup of sweet potato and on the other half spread about ⅓ of a cup of refried beans. Spread desired amount of sautéed vegetables on one side and fold the tortilla onto itself, gently pressing down so the middle is held in place.
  • Place a large nonstick skillet over medium low heat. Add 1 teaspoon of canola oil and swirl the pan to coat. Add the 'dilla to the pan and let cook over medium low heat for 4-5 minutes or until the bottom side is as brown as you like. Flip and repeat.
  • Transfer to a cutting board and cut into 3 or 4 triangles, serve with salsa and guacamole for dipping.


*For the mashed sweet potato you can either use baked sweet potato, steamed sweet potato that is mashed with a fork, or frozen sweet potato or butternut squash that is microwaved and then mashed with a fork.
Keyword quesadilla, sweet potato