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+ servings
Sweet potato and bean quesadillas - crispy, melty, delicious for lunch or dinner!

Roasted Sweet Potato and Bean Quesadillas.

Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, vegan dinners
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 165 kcal


  • 2 medium sweet potatoes peeled and sliced
  • 2 Tablespoons olive oil
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • 2 Tablespoons vegan buttery spread
  • 4 gluten free tortillas
  • refried beans
  • Daiya Jalapeno Havarti cheese block sliced
  • avocado


  1. Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.
  2. Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.
  3. Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.
  4. Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
  5. Repeat with remaining ingredients.
  6. Slice quesadillas and serve with avocado.
  7. *Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.

Recipe Notes

These are best eaten fresh - but leftovers can be refrigerated for two days.

Nutrition Facts
Roasted Sweet Potato and Bean Quesadillas.
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 380mg17%
Potassium 236mg7%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 9500IU190%
Vitamin C 1.6mg2%
Calcium 29mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.