(Rated 5 out of 5 based on 3 ratings)

Sweet Potato and Black Bean Quesadillas

by - https://thebatchlady.com/r/5089/

These quesadillas are so easy to make and are the perfect Mexican lunch or dinner. These can be made vegan very easily by simply swapping the cheese for vegan cheese and ensuring the wraps you buy are vegan. These quesadillas come in at 73p per portion so are a great cheap lunch and a great one to batch!

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • frozen sweet potato chunks
    300 g
  • olive oil
    2 tbsp
  • smoked paprika
    2 tsp
  • cumin
    1 tsp
  • ground coriander
    1 tsp
  • lime
    1 lime
  • fresh coriander
    1 handful
  • spring onions
    3 bulb
  • wraps
    4 wraps
  • black beans, drained
    200 g
  • grated cheddar
    2 handfuls


    1. Preheat the oven to 200oc 
    2. Add the frozen sweet potato to a baking tray and cover with the spices, oil and season well. Mix well so the potato chunks are well coated. 
    3. Place in the oven for 30 minutes until soft and golden.
    4. Once cooked, remove from the oven and using a fork, smash the sweet potato into a mash. Add the lime juice, spring onion and chopped coriander and mix well.
    5. Lay out two of the wraps and spread the sweet potato mix between the two wraps. Scatter over a good sized handful of the black beans over each and then scatter over a handful of cheese over each. Place a wrap on top of each to enclose the filling.
    6. Now take a good non-stick frying pan and place on a medium heat. 
    7. One by one cook the quesadillas for 3 minutes on each side, being very careful when you flip over so that the filling doesn’t fall out. Once lovely and golden on each side, remove from the frying pan, cut into four quarters and leave to cool.


  1. Ready to freeze

    Once cooled, add to a freezer bag placing a piece of parchment paper between each slice. Place in the freezer.

  2. Ready to eat

    Remove from the freezer and leave to defrost. Reheat in the microwave for 2-3 minutes or reheat in in the oven at 180oc for 10 minutes.


  1. Super easy and very delicious! A very big hit with my husband who will be taking the leftovers for his lunch tomorrow. I roasted the sweet potatoes while cooking dinner the day before, put them in a freezer bag in the fridge overnight and squished them in the bag saving some time and washing up. It was way more spice than I would usually use on sweet potato but was absolutely perfect.

  2. Hi just been trying the recipe which is super easy but have I missed where the spring onion is added??

  3. Absolutely 100%. My first Foray into batch cooking…I’m a simple creature food wise and I really dislike spending time in the kitchen and faffing around. This was easy, family loved it and doubled up so that’s that’s another meal sorted ! ❤

  4. I make these every week now I absolutely love them, I never have lime or spring onions on hand but they are always delicious even without them. My favourite meal at the moment

  5. Love this recipe! Can we defrost the quesadillas and eat them cold or do they need to be reheated? Wondering if they would work for packed lunches for the kids. Thanks 🙂

    1. So great to hear! You could have them hot or cold so would work well for a packed lunch!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.