Vegan Sweet Potato Quesadillas

These sweet potato and black bean vegan quesadillas are hearty, filling and packed with flavor. Serve them with my homemade cashew queso for a total crowd pleasing and easy dinner!

Quesadillas were a staple in my diet growing up. Back then, they consisted of mostly just cheese though.

This elevated version features sweet potato and black beans and are loved by both kids and adults. They’re cheesy, so fun to make and have deliciously bold flavors.

We’ll be using my homemade cashew queso in the filling and saving the rest for serving. I opted to use some actual vegan cheese in this recipe as well, but I promise they are just as delicious with no cheese!

These vegan quesadillas are packed with flavor, protein, fiber and make for the perfect game day recipe!

You can customize them as you see fit, adding in some bell pepper or tomatoes for extra veggies or leaving out the corn if you prefer. The options are really endless here.

How to make vegan quesadillas

COOK POTATOES. Peel and cube the sweet potatoes and add to a pot. Cover with water and boil until fork tender. Meanwhile, add the diced onion to a skillet with the oil. Saute for about 5 minutes, then add in the garlic and corn.

MIX ALL INGREDIENTS. Saute an additional 2-3 minutes. Add in the black beans, chipotle powder, paprika, cumin, salt and pepper. Remove from heat.

When the potatoes are done, drain and add back to the pot. Either use a potato masher or electric mixer and mash/beat until smooth.

Combine the bean mixture with the potatoes and stir to combine. Fold in the cashew queso, cilantro and lime juice. Taste and adjust flavors as desired.

HEAT TORTILLAS. Heat a large greased skillet over medium/low heat. Add the potato filling to half of a tortilla (if using gluten free tortillas, warm them up in the microwave for about 10 seconds first so they don’t rip when you fold), then top with shredded cheese.

COOK. Fold the tortilla in half and add to the skillet. Cook on each side for 1-2 minutes or until golden brown and the cheese has melted.

SERVE. Repeat until the filling is gone. Serve with pico de gallo, guacamole or cashew queso.

How to store and freeze

Once prepared, these quesadillas will store in the fridge for up to 3 days. They will lose their crisp as they sit, so reheat on the stove for best results.

I love making a big batch of these vegan quesadillas and freezing leftovers for easy meals or snacks in the future.

You’ll want to prepare them exactly as the recipe states, then let cool and transfer to a freezer safe bag. Let thaw, then reheat on the stove or in the oven.

The best vegan cheese

Vegan cheese can definitely have a bit of a bad rap. To be honest, some of it is really bad! My personal favorite brands are VioLife, Miyokos, Field Roast and Follow Your Heart.

For this recipe, I suggest mozzarella or cheddar. You can also make these with no cheese!

If you prefer some spice to your quesadillas, I suggest adding in a sautéed jalapeno with the onion, tossing in some cayenne pepper or a generous pinch of red pepper flakes.

Try these recipes next!

• Buffalo Chickpea Tacos
• Chickpea Taquitos
• Stuffed Sweet Potatoes

If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!