Sweet Potato and Black Bean Quesadilla.

recipe name

June 27th, 2010

These quesadillas are deliciously creamy and beany, you won’t be able to stop at one.

Makes four quesadillas.


  • 1 medium sweet potato
  • 1/4 cup coriander leaves
  • 1 small brown onion
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon dried chilli
  • 2 tomatoes
  • 1 tin black beans or 1/2 cup dried black beans soaked overnight and boiled until cooked
  • 2 cups guacamole
  • 8 small tortillas


Peel the sweet potato and cut into small cubes. Boil in a saucepan until soft. Drain and mash.

Chop the coriander and mix together with the mashed sweet potato. Season with salt to taste.

Finely chop the onion and saute in a frypan with a little oil, the cumin seed and chilli until they are soft. Chop the tomatoes and add to the frypan with the black beans. Cook for 5 minutes and set aside.

Take a tortilla and spread a quarter of the bean mixture evenly over it. Spread a quarter of the sweet potato mixture over the beans and place another tortilla on top. Put the quesadilla in a frypan and dry fry on both side over a medium heat for a minute on each side.

Cut into quarters and serve with guacamole on top. Repeat for the other three quesadillas.