Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sweet Potato-Black Bean Quesadillas
Sweet potato-black bean quesadillas represent a classic vegetarian pairing featuring seasoned and roasted sweet potatoes with black beans and melty cheese for perfect nutritional balance. This wholesome combination provides complete proteins and complex carbohydrates while delivering satisfying flavors and appealing textures. What could possibly be wrong with this nutritious, delicious combination that satisfies both health-conscious diners and comfort food lovers equally well?
A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients
5 cups 1/2-inch cubed, peeled sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and freshly cracked black pepper to taste
4 (12 inch) flour tortillas
2 cups shredded old Cheddar cheese
1 (19 ounce) can black beans, rinsed and drained
½ cup salsa
2 cups shredded Monterey Jack cheese
¼ cup sour cream, for topping
¼ cup chopped fresh cilantro for garnish
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
Heat a large skillet over medium heat.
Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.
Nutrition Facts (per serving)
| 1179 | Calories |
| 56g | Fat |
| 122g | Carbs |
| 50g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1179 | |
| % Daily Value * | |
| Total Fat 56g | 71% |
| Saturated Fat 28g | 140% |
| Cholesterol 116mg | 39% |
| Sodium 2219mg | 96% |
| Total Carbohydrate 122g | 44% |
| Dietary Fiber 19g | 68% |
| Total Sugars 11g | |
| Protein 50g | 99% |
| Vitamin C 10mg | 11% |
| Calcium 1119mg | 86% |
| Iron 9mg | 51% |
| Potassium 1431mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
