Sweet Potato and Black Bean Quesadillas


10 mins


20 mins


30 mins


3-4 Servings


I hate quesadillas…said no Juan ever.

  • 1 large sweet potato 
  • 1 small capsicum (red or green) 
  • ½ red onion
  • 2 tomatoes
  • 2 cloves garlic, crushed 
  • ¾ cup corn 
  • Drizzle of extra virgin olive oil for cooking 
  • 2 tbsp cumin
  • 2 tbsp paprika
  • 400 g can black beans (Note: if you want to make 1 serve you can buy a 125 g can)
  • 4-6 tortillas/wraps (depending on how much you fill them)
  • Grated cheese of your choice 
  • 1 ripe avocado
  • ½ lime, juiced
  • Herbs of your choice (we like coriander, but some people simply don’t!)


  1. Prepare the veggies. Chop sweet potato, capsicum, red onion and tomatoes into small 1 cm pieces. Crush garlic. Remove corn kernels from the cob. 
  2. Heat a drizzle of olive oil in a pan over medium heat. Cook red onion (save a tablespoon for the guacamole) and garlic for 1 minute. 
  3. Add sweet potato and fry until almost softened. This may take 10 minutes. Ensure to continuously stir it. 
  4. Add capsicum and corn, and fry for a further 2 minutes.
  5. Season veggie mix with cumin and paprika and stir (feel free to add some cayenne pepper if you want some heat).
  6. Rinse and drain black beans. Add beans to the pan, and fry for a further 2 minutes. Mash some of the beans if desired.
  7. Remove vegetable mixture from heat. 
  8. Heat a drizzle of olive oil in a separate pan. Place 1 tortilla in the pan and cover half of it with the vegetable mix. 
  9. Add grated cheese and tomato pieces on top of the vegetable mix (save 2 tbsp tomato for the guacamole).
  10. Fold tortilla over and fry on medium heat for 1-2 minutes on each side or until golden brown (alternatively, you could use a sandwich press).
  11. Cut into wedges and serve with guacamole. To make the guacamole, smash the avocado in a bowl and add the spare red onion and tomato. Add lime juice and garnish with your favourite herbs.

This recipe was contributed by student volunteer Kate Mason 😊