Recipe of the Week: Roasted Sweet Potato and Bean Quesadillas

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family


Roasted Sweet Potato and Bean Quesadillas.

Author: The Pretty Bee

Recipe type: Entree

Cuisine: Gluten Free

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

Serves: 4


Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.


  • 2 medium sweet potatoes, peeled and sliced
  • 2 Tablespoons olive oil
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • 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.



  • This is a great dish for if you’re looking for something a little different.
  • It could also double as a side dish.
  • We are not dairy free in our house so we just used butter and a shredded Mexican Cheese blend.
  • We typically use refried black beans in our house
  • Don’t have a can of refried beans? Mash up a can of your favorite beans.
  • Looking for an extra kick? Add hot sauce.
  • You can also top with sour cream.