Veggie Quesadillas (Black Bean Sweet Potato)

These veggie quesadillas are extremely versatile as you can swap any of the vegetables out for your favorites! And if you don’t eat cheese, the avocado makes a great substitute. Top with guacamole and your favorite sauce for a quick and easy meal.

Download and Print the Recipe

Guest: Christopher Barber

Anna (12) • Hot Springs, AR

“Hi, this is Anna. They were so amazing! I had to double the recipe! My family and I loved them!😊”



*Use your favorite veggies*

  • 1 medium onion, diced
  • 2 mini red peppers, diced
  • 1 Tbsp taco seasoning
  • 1 tsp jalapeno, diced, optional
  • ½ cup black beans, rinsed and drained
  • 1 large sweet potato baked until done but firm, diced
  • ¼ cup frozen corn
  • 1 cup shredded pepper jack cheese, optional
  • 4 medium flour tortillas
  • 1 tbsp butter


Spray a medium saute pan with non-stick cooking spray. Add onion and saute over medium heat until clear. Add red pepper, taco seasoning, and jalapenos if using. Saute until peppers are tender. Add black beans and cook for an additional 5 minutes. Add sweet potato and corn and toss gently to combine.

Heat a medium saute pan over medium. Lightly spread butter over one side of the tortilla. Add about ¼ cup of the veggie/bean filling, then, if using, 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.


  • 1 avocado, mashed
  • ¼ tsp garlic salt
  • ¼ tsp onion salt
  • 1-2 Tbsp fresh lemon

juicePlace all ingredients in a bowl and mix well.

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!