These sweet potato quesadillas are loaded with spicy pan-roasted sweet potatoes, smokey bacon, corn, avocado, refried black beans, and pickled jalapeños. We serve them with a homemade spicy avocado lime dip, and they're so good. They're perfect for busy weeknights when you're looking for something fun and different.
Occasionally I want something spicy and Southwestern-inspired, but don't want to go through the trouble of cooking beef or chicken. That's where these sweet potato quesadillas come in. The only meat in them is bacon, and you can easily leave that out if you want a vegetarian version of these quesadillas. They also happen to be dairy-free! We serve them with a spicy avocado lime dip, and it really pulls everything together.
Make these black bean and sweet potato quesadillas for dinner, or serve them as an appetizer to a bigger group. They're perfect for any occasion, big or small.
Looking for other Southwestern-inspired meals? Try our sweet potato vegetarian tostadas, jalapeño popper chicken enchiladas, or mahi mahi tacos.
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Key Ingredients
For the quesadillas:
- Sweet potato
- Taco seasoning- We used Siete Spicy Taco Seasoning. You can use whatever you typically use or prefer.
- Bacon
- Cooked corn- We used canned corn. Frozen corn or fresh cooked corn would also work.
- Avocado
- Pickled jalapenos
- Refried black beans- You can usually find these in the Mexican or international food aisle. We used Siete brand. If you'd prefer regular refried beans, you can use those.
- Burrito-sized flour tortillas- If you're gluten-free, you can also use cassava or almond flour tortillas. We actually used cassava tortillas!
For the avocado lime dip:
- Avocado
- Mayonnaise- You can substitute greek yogurt if you're not dairy free.
- Lime juice
- Pickled jalapenos
- Taco seasoning- See notes above.
See recipe card for amounts.
Step-by-Step Instructions
Step 1: First, preheat your oven to 425°F.
Step 2: Arrange cubed sweet potatoes evenly on a sheet pan. Then coat them in oil and taco seasoning (I use my hands to mix everything up), and place them in the oven for 20 minutes.
Step 3: While the sweet potatoes are cooking, make the avocado lime dip. Add avocado, mayonnaise, lime juice, pickled jalapeños, taco seasoning, and water to a food processor and blend until smooth. Add salt to taste. Set aside.
Step 4: Add cooked sweet potato, corn, crumbled bacon, avocado, pickled jalapeños, and a ¼ cup of the avocado lime dip to a large mixing bowl. Mix everything until combined.
Step 5: Spread a generous amount of refried black beans on half of a burrito-sized flour tortilla. Then top with the sweet potato mixture.
Step 6: Fold the empty half of the tortilla over the filled half (creating a half circle). Add the tortilla to a large pan over medium heat. Once the pan is hot, cook for 2-3 minutes, until slightly browned on the bottom, then flip it and cook for an additional 2-3 minutes.
Step 7: Repeat with the remaining tortillas, and serve with the rest of the avocado lime dip. Enjoy!
Frequently asked questions
Yes! Omit the bacon and replace the mayonnaise in the avocado lime dip with an extra avocado. They're still super delicious.
Try heating your tortilla before filling it. That will make it more flexible and less likely to break. You can also try stuffing it less full.
You can store these quesadillas in a baggie or air-tight container for a couple of days. To reheat them, we recommend air-frying them on medium for 2-3 minutes. That said, they're the best when they're fresh, and we really recommend just eating them all in one sitting.
Sweet Potato Quesadillas Recipe
These sweet potato quesadillas are loaded with spicy pan-roasted sweet potatoes, smokey bacon, corn, avocado, refried black beans, and pickled jalapeños. We serve them with a homemade spicy avocado lime dip, and they're so good.
4
Quesadillas10
minutes30
minutes750
kcal40
minutesPrevent your screen from going dark!
Ingredients
- For the quesadillas:
1 1 large sweet potato, cut into ½-inch cubes
1 tablespoon 1 vegetable oil (we use avocado oil)
1 tablespoon 1 taco seasoning (we use Siete Spicy Taco Seasoning)
6 slices 6 cooked bacon, crumbled
½ cup ½ cooked corn (we use canned)
1 1 avocado, cut into ½-inch cubes
¼ cup ¼ pickled jalapeños, diced
4 4 burrito-sized flour tortillas (use cassava or almond flour tortillas for gluten free)
8 ounces 8 canned refried black beans (half of a 16-ounce can)
- For the avocado lime dip:
1 1 avocado, peeled and pit removed
½ cup ½ mayonnaise
Juice of Juice of 1 lime
¼ cup ¼ pickled jalapeños
½ teaspoon ½ taco seasoning
¼ cup ¼ water
Directions
- Preheat your oven to 425°F.
- Arrange cubed sweet potatoes evenly on a sheet pan, coat them in oil and taco seasoning (I use my hands to mix everything up), and place them in the oven for 20 minutes.
- While the sweet potatoes are cooking, make the avocado lime dip. Add avocado, mayonnaise, lime juice, pickled jalapeños, taco seasoning, and water to a food processor and blend until smooth. Add salt to taste. Set aside.
- Add cooked sweet potato, corn, crumbled bacon, avocado, pickled jalapeños, and a ¼ cup of the avocado lime dip to a large mixing bowl. Mix everything until combined.
- Spread a generous amount of refried black beans on half of a burrito-sized flour tortilla. Then top with the sweet potato mixture.
- Fold the empty half of the tortilla over the filled half (creating a half circle). Add the tortilla to a large pan over medium heat. Once the pan is hot, cook for 2-3 minutes, until slightly browned on the bottom, then flip it and cook for an additional 2-3 minutes.
- Repeat with the remaining tortillas, and serve with the rest of the avocado lime dip. Enjoy!
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