Low Fat Black Bean and Sweet Potato Quesadilla

If you need a filling yet healthy meal, look no further than these Homemade Vegetarian Quesadillas. These healthy Black Bean and Sweet Potato Quesadillas are low in fat and go perfectly when served with Tropical Mango and Passionfruit Salsa. Included are step by step images for the easiest Quesadilla assembly. 

Image of vegetarian quesadilla

This recipe is:

Vegetarian - but you can easily make vegan sweet potato and black bean quesadillas by using vegan cheese

Healthy - the vegetables barely get cooked so retain more of their nutrition

Low-fat - using low-fat cheddar cheese reduces the fat content

Ingredients for Sweet Potato and Black Bean Quesadilla

  • Tortilla Wraps - medium to large wraps work best. We try to use wholemeal wraps wherever possible but you can use whichever wraps you can get hold of. 
  • Sweet Potato - either cook the sweet potato in the pan with a little olive oil, roast in the oven or place the cubes in the microwave with a little water sprinkled on a M/W safe dish. 
  • Black beans - we use tins of black beans
  • Red Pepper - you can also use other coloured peppers if that's what you have to hand
  • Spring onion
  • Fresh Coriander leaves - use spinach as an alternative (makes the filling even healthier and a great way to hide spinach into children's meal)
  • Nacho seasoning
  • Low-fat cheese - it is easy to find reduced-fat cheddar cheese in supermarkets 

Image of dried black beans

My family is a fan of Mexican cuisine, and at least once a month like to treat ourselves with either Nachos, Fajitas, Tacos, Enchiladas, Burrito and Quesadilla.

We love to play around with colours and variations depending on what we have to hand at the time, but felt as if Sweet Potato and Black Bean was a winning combination!

Tip: You can make the filling in advance, it stays fresh in the fridge for up to 2 days.

Low fat Black Bean and Sweet Potato Quesadilla step by step

image of quesadilla assembly

It's a National Vegetarian Week 2016, a week where you can celebrate everything about vegetarian lifestyles from the healthy and delicious foods which provide you good health.


Low Fat Black Bean and Sweet Potato Quesadilla
Yield: 4 servings

Low Fat Black Bean and Sweet Potato Quesadilla

Low Fat Black Bean and Sweet Potato Quesadilla

These great vegetarian 'toasties' are so delicious and healthy, served with Cumin Mango salsa and Guacamole.
prep time: 50 Mcook time: 10 Mtotal time: 60 M


  • 250 g Boiled black beans
  • 500 g Sweet Potatoes peeled and cubed
  • 1 packet Wholemeal Tortilla Wrap
  • 1 cup Red bell pepper chopped
  • 1/2 cup Spring onion chopped
  • 1 tbsp. Mild green chilli
  • 3 tbsp. Fresh chopped coriander
  • 150 g Low fat cheese
  • 1 tsp. Red chilli flakes
  • as needed Salt and pepper
  • 1 tsp. Nacho seasoning
  • 1 tsp. Olive oil


How to cook Low Fat Black Bean and Sweet Potato Quesadilla

  1. Preheat the oven to gas mark 6-7.
  2. Place sweet potato on the baking tray and drizzle olive oil.
  3. Toss and cook in the oven for 20-25 minutes or until done but not mushy.
  4. Meanwhile, place all the other ingredients in a bowl and mix.
  5. Add cooked sweet potato and mix again.
  6. Once you are ready to prepare, heat griddle or large pan.
  7. Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
  8. Sprinkle some cheese on the vegetable and top with the second tortilla.
  9. Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
  10. Cut each quesadilla into quarters and serve straight away with, cumin and mango salsa and guacamole on the side.
  11. Provecho !! ( Enjoy your meal )


Instead of sweet potatoes, pumpkin or butternut squash can be used.
For a vegan option use dairy-free cheese.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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1 comment

  1. Quesadillas looks so so pretty.Great that you used sweet potato in this recipe.


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