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Vegetarian Quesadillas with Black Beans and Sweet Potato

The BEST healthy Vegetarian Quesadillas for lunch, dinner or an appetizer. Filled with black beans, sweet potato, avocado and cheese you wont even miss the meat!

February 23, 2019 (Last Updated: September 1, 2019)
These Vegetarian Quesadillas are the perfect quick 30 minute, one pan dinner or lunch recipe. Filled with sweet potato, black beans, avocado, corn, peppers and cheese these are super tasty and healthy. Perfect for both kids and adults! #erhardtseat #Vegetarian #30minutemeal #onepan #Mexican #Quesadillas

What is healthy, delicious and ready in only 30 minutes? It is these Vegetarian Quesadillas! These veggie quesadillas are packed full of goodness including black beans, sweet potato, avocado, and peppers, these are filling and good for you. That being said we can’t forget the staple to any awesome quesadilla recipe: CHEESE! Or you could make this quesadilla recipe vegan? Swap in your favorite faux cheese and butter and go to town! This healthy quesadilla recipe is a great way to sneak in some veggies in a tasty way. Perfect for both kids and adults this Mexican inspired dish is perfect for a quick weeknight dinner or lunch. Enjoy these veggie quesadillas!

Close up shot of quesadillas laid out on a wooden cutting board.

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What Do You Need to Make Vegetarian Quesadillas?

The kitchen tools you will need for this roasted vegetable quesadilla recipe are:

The ingredients you will need for this easy vegetarian quesadillas recipe are: 

Quesadilla sliced and layed out on a wooden cutting board with a bowl of salsa.

How Do You Make Vegetarian Quesadillas?

These Vegetarian Quesadillas are ready in less than 30 minutes and made in one pan! Yes, this veggie quesadilla recipe really is as easy as it sounds.

Make the Vegetarian Quesadillas Filling

  1. First, you will need to prepare the sweet potato. Personally, to keep things quick, I like to cook mine in the microwave. Alternatively, you can bake the sweet potato, but you will need to set aside an additional 35-45 minutes for it to bake fully in the oven. If going the microwave route, poke numerous holes in the sweet potato using a fork. Next, drizzle with olive oil, salt and pepper and wrap in paper towels. Finally, microwave on high for 8 minutes or until sweet potato is squishy and very tender. While the sweet potato is in the microwave, get the filling mix going.
  2. Second, remove the ribs and seeds from the peppers and jalapeno (if using). Dice them into small pieces or strips (whichever you prefer).
  3. Cook in a large pan with olive oil until tender, about 5 minutes. Then add the drained beans, corn, and seasoning and cook for an additional 2 minutes until everything is warmed. Remove filling mix from pan and place in a large bowl. Now it is time to construct the veggie quesadillas!

Veggie Quesadilla Assembly

  1. First, butter one side of the tortilla to help it brown in the pan.
  2. Next, take a few large spoonfuls of sweet potato and spread it on the opposite side as the butter. Then add half of one of the avocados on top of the sweet potato (I like to mash mine).
  3. Add your veggie quesadilla filling mix to half of the tortilla. I like to put it on half because it is easier to flip while cooking. Finally, sprinkle with a generous amount of cheese.

Cooking Your Roasted Vegetable Quesadilla 

  1. Finally, it is time for the quesadilla to get cooked! Place the tortilla butter side down in the same large pan you use for your filling. Cook on medium heat until the tortilla is browned and the cheese is melted.
  2. Lastly, flip your quesadilla over on to itself to make it into a sandwich.
  3. Repeat these steps until all the quesadillas are filled and cooked.
  4. Slice into 2-4 pieces and serve warm with additional toppings like sour cream, cilantro or your favorite salsa!


Prep image for vegetarian quesadillas showing each step in 5 different images.

Veggie Quesadillas Storage Options and Substitutions

Can I freeze this vegetarian quesadillas recipe?

I would not freeze the cooked and assembled veggie quesadillas. I say this because the avocado will get really weird and the texture will be a mess. Alternatively, you could freeze the veggie quesadilla filling mix only then reheat it in a pan when ready to use. This will save on some prep work and you can make a large batch of the filling then save for later. In the freezer, the quesadilla filling mix will stay good for up to 1 month.

How should I save leftover veggie quesadillas? 

I find that keeping everything separate then assembling the vegetarian quesadillas the next day work best. Again, the combo of everything together does not store well and it tastes best if you prepare a fresh veggie quesadilla with the leftover filling, sweet potato, and avocado instead of storing it already cooked. The leftovers stored separately should stay fresh for 4 days in the fridge.

Can I swap out some of  the veggies or beans?

You could also use pinto beans instead of black beans and use any color pepper you prefer. You could also try adding additions like roasted cauliflower or broccoli to this roasted vegetable quesadilla recipe.

Can I add meat to this veggie quesadilla recipe? 

Sure. I regularly add in chicken instead of sweet potato for my husband because he hates sweet potato (weirdo). Some great meat options include Cilantro Lime Chicken, Grilled Skirt Steak, and Crockpot Pork Carnitas, cooked taco meat, cooked ground turkey or any of your other favorites! Just know that when you make substitutions the taste of the vegetarian quesadillas will be altered some!

How can I make this vegetarian quesadilla recipe vegan?

This vegetarian quesadilla recipe can easily be made vegan by using a vegan cheese and butter alternative. Also, you could leave the cheese out completely if you prefer. Another great option for this veggie quesadilla recipe is adding some cooked tofu for some extra vegan goodness.

Strait on shot of quesadillas stacked on a wooden cutting board.

Looking for More Vegetarian Recipes?!

Crispy Smashed Potatoes with Buffalo Topping

Vegetarian Flatbread Pizza

Roasted Red Pepper Tomato Soup

Roasted Veggie Enchiladas

Close up shot of Vegetarian Quesadillas on a cutting board with blue background.

Love this veggie quesadilla recipe?! Comment and Rate Below!

Happy Eating!

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These Vegetarian Quesadillas are the perfect quick 30 minute, one pan dinner or lunch recipe. Filled with sweet potato, black beans, avocado, corn, peppers and cheese these are super tasty and healthy. Perfect for both kids and adults! #erhardtseat #Vegetarian #30minutemeal #onepan #Mexican #Quesadillas
Print Recipe
5 from 11 votes

Vegetarian Quesadillas

These Vegetarian Quesadillas are the best quick weeknight dinner or lunch! Filled with black beans, sweet potato and avocado these are healthy and delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Main Dish
Cuisine: American, Mexican, Tex-Mex
Keyword: easy vegetarian quesadillas, healthy vegetarian quesadillas, Vegetarian Quesadillas
Servings: 4 Serving
Calories: 481kcal


  • 4 Medium Flour Tortillas
  • 1 Large Sweet Potato
  • 2 Avocados
  • 1/2 Cup Black Beans Rinsed and Drained
  • 1/4 Cup Corn Rinsed and Drained
  • 1 Mini Red Pepper
  • 1 Mini Orange Pepper
  • 1 Tsp Jalapeno Diced-Optional
  • 1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
  • 1 Cup Cheddar or Pepper Jack Cheese
  • 1 Tbsp Butter For Pan Frying
  • 2 Tsp Olive Oil Divided

Suggested For Serving

  • Fresh Cilantro
  • Lime Juice
  • Your Favorite Salsa
  • Sour Cream


Prepare Filling

  • Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender. 
  • Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.

Assemble the Quesadilla

  • Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
  • Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!
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  • Leftover Storage: Store leftovers in an airtight container for up to 4 days. It is best to store cooked ingredient separate in the fridge, then cook right before wanting to eat. If the quesadillas are stored after they are cooked the flavors can get a bit muddy.


Calories: 481kcal | Carbohydrates: 38.7g | Protein: 12.9g | Fat: 26.3g | Saturated Fat: 8.6g | Cholesterol: 30mg | Sodium: 459mg | Potassium: 833mg | Fiber: 11.4g | Sugar: 6.5g | Vitamin A: 250IU | Vitamin C: 32.2mg | Calcium: 180mg | Iron: 3.2mg
Tried this recipe?Mention @erhardtseat or tag #erhardteat!

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  • Reply
    Laquita Griffith
    October 17, 2019 at 11:33 pm

    5 stars
    Such a great combination of flavors. I would never have thought about using sweet potatoes. This is definitely a keeper.

    • Reply
      Caitlyn Erhardt
      October 18, 2019 at 12:26 am

      So glad you loved them! I really love the addition of the sweet potato as well. It makes the quesadillas hearty minus the meat ๐Ÿ™‚

  • Reply
    October 16, 2019 at 8:46 am

    5 stars
    Did I die and go to heaven? When I took a bite, I thought death got me. No, it was this food! Now I did do a couple changes with the taco seasoning I didn’t have paprika, so I used seasoned salt. Instead of adding the avocado, I decided to leave it out a make my avocado salsa, which made it spicier! Just a little kick I needed.

    Thank you so much for being a genius!

    • Reply
      Caitlyn Erhardt
      October 16, 2019 at 2:42 pm

      Selena, so happy to hear you loved it! Also that avocado salsa sounds incredible and the perfect addition! Thank you so much for your comment <3

  • Reply
    Larry Vaught
    August 19, 2019 at 3:52 am

    5 stars
    Made this recipe tonight for dinner. Dang it was good! Not only good but so easy to make! I loved the extra suggestions you had for some different meats, as well. Definitely a keeper for our meals. Thanks a bunch!

    • Reply
      Caitlyn Erhardt
      August 19, 2019 at 2:46 pm

      So glad you loved it! My family loves it for dinner as well, and is always excited when this is on the menu. Thanks for your comment ๐Ÿ™‚

  • Reply
    Tom Smith
    July 14, 2019 at 12:26 pm

    Made these and had more “filling” than I needed. It was so good by itself I now make the “filling” as a side dish. I saute the sweet potato for a few minutes before the peppers rather than microwave or bake. Thanks for sharing!

    • Reply
      Caitlyn Erhardt
      July 14, 2019 at 2:19 pm

      Glad that you enjoyed them ๐Ÿ™‚ Also, I love that idea! I will have to try that next time I need a side for tacos!

  • Reply
    June 27, 2019 at 6:51 pm

    Hi, I think it would be nice to add that the cheddar cheese should be one made without rennet, so it can be completely vegetarian!
    They look amazing and will try them very soon

    • Reply
      Caitlyn Erhardt
      June 27, 2019 at 10:31 pm

      Thank you for your comment, I hope you love them! I will make a note of that for people who are not aware. Have a wonderful day ๐Ÿ™‚

  • Reply
    May 23, 2019 at 10:44 pm

    5 stars
    These were very tasty to my meat loving family!

    • Reply
      May 23, 2019 at 11:52 pm

      So glad you guys loved them! We also eat, but these always hit the spot!

  • Reply
    May 9, 2019 at 10:43 pm

    5 stars
    Made these for my husband tonight, we loved them!! So delicious ๐Ÿ™‚

    • Reply
      May 10, 2019 at 1:26 am

      So glad you guys loved them! My hubs is a big fan as well!

  • Reply
    Susanna Douglas
    March 3, 2019 at 7:34 pm

    5 stars
    My mom said amazing combination of flavors. She never would have thought to put those together!! We made this for our weekly Vegan meal with my mom to support her in her vegan journey! They were awesome! The sweet potato really stole the show but was not too sweet! Of course we used vegan cheese and butter but the taste of the veggies were to die for. This will definitely be a regular meal in our book!!! Thank you ๐Ÿ˜Š

    • Reply
      March 3, 2019 at 9:07 pm

      You’re welcome! So glad everyone loved it! This is also a favorite for my family on meatless nights!

  • Reply
    Matt Ivan
    February 25, 2019 at 9:28 pm

    5 stars
    This is a unique use of sweet potatoes but works super well!

    • Reply
      March 3, 2019 at 9:07 pm


  • Reply
    February 25, 2019 at 8:32 pm

    5 stars
    I have never used sweet potatoes in a quesadilla, but these drool worthy photos have me wanting too. I love how it adds a slightly sweet flavor and makes the quesadilla more hearty. Yum!

    • Reply
      March 3, 2019 at 9:08 pm

      The sweet potato definitely makes them so hearty and yummy!

  • Reply
    February 25, 2019 at 8:24 pm

    5 stars
    Even non vegetarians would devour this!!! YUM!

    • Reply
      March 3, 2019 at 9:09 pm

      Yes! My husband is a huge meat eater and loves these!

  • Reply
    February 25, 2019 at 7:19 pm

    5 stars
    I love Mexican food to the core and can eat for the whole day. Your vegetarian quesadillas looking so yumm and tempting. While typing my mouth watering to get some. lovely clicks.

    • Reply
      March 3, 2019 at 9:08 pm

      Same! We have it weekly!

  • Reply
    Lisa Huff
    February 25, 2019 at 7:08 pm

    5 stars
    Oh that filling for these quesadillas! Loving that you add swee potatoes!

    • Reply
      March 3, 2019 at 9:08 pm

      Thanks! They are so good!

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