This vegan quesadilla is packed with black beans, sweet potatoes, and gooey vegan cheese. It’s hearty, gooey, and ultra-satisfying! Serve it warm with guacamole, salsa fresca, or a drizzle of Mexican crema for a simple lunch or dinner.


Prepare the tortillas by mixing masa harina with water and salt. For more details, we have a full guide to making corn tortillas. Don’t cook them until the rest of the ingredients are prepped!


Remove the cooked sweet potato skins and add the inner flesh to a mixing bowl. Season the mixture with garlic powder and salt, then mash it all together. Once the sweet potato is mashed to your preference, mix in the cooked black beans.


Preheat a cast-iron skillet, then press each ball of dough with a tortilla press until it’s quite thin. Add this to the skillet and cook for 30-40 seconds on the first side. Flip the tortilla, then sprinkle a handful of grated vegan cheese and spread some filling mixture on one half. Fold the other half over to make a half-moon shape and cook it until the cheese is melty. For store-bought tortillas, try the layering method to prevent cracking. Happy eating!


Find full recipe measurements, tips, variations, and more at the link down below!