(Source: Sunday Morning Banana Pancakes)

Vegan Sweet Potato Black Bean Quesadillas

by | December 7, 2019

For all you quesadilla lovers out there, we’ve got the perfect meal for you! This delicious, hearty recipe from Sunday Morning Banana Pancakes puts a healthy twist on the classic quesadilla dish. 

With veggies, beans, and a hefty serving of salsa all in one dish, this is sure to become your family’s next weeknight favorite

Sweet Potato Black Bean Quesadilla
(Source: Sunday Morning Banana Pancakes)

Vegan Sweet Potato Black Bean Quesadillas 


  • (2) 10″ flour tortillas 
  •  2-3 cups baby spinach
  • Dab of vegan butter (about 1 tsp)

For the quesadilla filling

  • 1 small / medium sweet potato, peeled & cubed
  • 1 tsp Smoky Paprika Chipotle seasoning (optional: make your own spice blend of chilli pepper including chipotle, cumin, oregano, paprika, garlic, sea salt, onion, Demerara sugar, natural mesquite smoke flavor)
  •  1/2 cup pepper, seeded & chopped
  • 1 small shallot, sliced
  • 1/2 cup fresh or frozen corn kernels
  • 1 tsp Chipotle olive oil or standard olive oil
  • Salt to taste

For the black bean spread

  • 2 cups black beans, drained & rinsed
  • Juice 1 lime 
  • 7-10 dashes Cholula chipotle hot sauce
  • Salt to taste

Optional toppings

  • Salsa
  • Guacamole 
  • Vegan sour cream
  • Chives


  1. Steam the sweet potato using a steamer basket on the stove or in the microwave. Once the sweet potato is fork tender, place in a medium bowl. Add chipotle seasoning and salt to taste.
  2. Using a rubber spatula or potato masher, mash the sweet potato and set aside.
  3. While the sweet potato is steaming, heat a medium sauté pan over a medium to high heat and drizzle olive oil into the pan.
  4. Add the chopped pepper, corn and sliced shallots along with a little bit of salt. Sauté until the peppers and shallots begin to soften and caramelize. Remove from the heat.
  5. In the bowl of your food processor fitted with an S blade, add the black beans, lime juice, salt and Cholula chipotle hot sauce. Process until black bean spread is smooth — about 1-2 minutes.
  6. Lay your tortillas out on your kitchen surface. Spread half of each tortilla with the sweet potato mash and the other side of the tortilla with the black bean spread.
  7. Layer the veggie mix equally over the black bean side of the tortilla and then layer baby spinach over the sweet potato.
  8. Bring the side of the tortilla together as if you are closing a book, repeat with the other tortilla.
  9. Using the same pan as you sautéed your veggies in or a griddle, heat a dab of vegan butter at a medium heat. Place one quesadilla in the pan and cook until golden brown, then flip and cook the other side the same. About 2 minutes per side – repeat with other quesadilla.
  10. Remove from pan, cut quesadilla into 3 triangles and serve with your favorite salsa, guacamole, vegan sour cream or chives. Enjoy!

You can find this recipe and many more on the Sunday Morning Banana Pancakes blog and Instagram.

raise vegan placement two


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