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    YOU ARE HERE: Home » Recipes » Vegetarian / Vegan Entrees

    By Carol · Published: Nov 18, 2017 · Modified: Mar 6, 2022 · This post may contain affiliate links. Please read my disclosure.

    Sheet Pan Quesadillas with Sweet Potatoes Poblanos and Black Beans with Chipotle Sour Cream

    Jump to Recipe
    4 from 1 vote
    1 hour
    Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream are a delicious light vegetarian meal or appetizer!

    Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream are a delicious light vegetarian meal or appetizer!

    Photo of a stack of four Sheet Pan Sweet Potato, Poblano and Black Bean Quesadillas with Chipotle Sour Cream.

    Are you ready for the crazy Thanksgiving holiday week?

    Because this is a week where we all indulge, here’s a light and healthful way to enjoy a meatless meal without a lot of hands-on time:  Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream!

    How to make Sheet Pan Quesadillas:

    • These sheet pan quesadillas do require a fair amount of oven time, but once prepped and in the oven, you can do other things.
    • Place all the vegetables on a large baking sheet and let them roast away!

    Photo of sweet potato filling on baking sheet after being roasted.

    • When I’m cooking for one of my personal chef clients, I generally line my baking sheets with aluminum foil if they have no objection.  Clean-up is so much easier!
    • Whether you line your baking sheet first is up to you.  If you line your baking sheet first, you can simply lift the roasted vegetables off the baking sheet and continue with a clean baking sheet to bake the quesadillas.

    Photo of sweet potato filling on tortillas without top tortilla.

    • Because these quesadillas bake rather than fry, and don’t have to worry about filling falling out when they require flipping, I really fill them up!  Give the top tortilla a good shot of cooking spray and bake until it’s crispy and the cheese melts.
    • These can be made ahead to this point and baked at a later time.

    A word about cooking sprays:  Some people find them objectionable because of the added chemicals and propellants.  However, there are numerous good ones available now that are all-natural.  Check out this information from Rodale:  Best All-Natural Cooking Sprays.

    You can even make your own cooking spray using an oil mister!

    Photo of four assembled and baked Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream on baking sheet.

    Whenever we make quesadillas, serving this chipotle sour cream alongside is a must!

    Close-up photo of stack of four pieces of Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream.

    Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream!

    For more vegetarian Southwestern and Mexican-inspired recipes, be sure to try my:

    • Quinoa Corn and Black Bean-Stuffed Poblano Peppers
    • Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce
    • Spicy Roasted Vegetable and Black Bean Ragout with Polenta
    • Tofu and Black Bean Tacos
    • Black Bean and Yellow Squash Enchilada Casserole
    • Southwestern Lentil and Brown Rice Bake
    Sheet Pan Sweet Potat, Poblano and Black Bean Quesadillas with Chipotle Sour Cream Hero Shot

    Sheet Pan Sweet Potato Poblano and Black Bean Quesadillas with Chipotle Sour Cream

    4 from 1 vote
    By: Carol | From A Chef's Kitchen
    Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream are a delicious light vegetarian meal or appetizer!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Vegetarian / Vegan Entrees
    Cuisine Southwestern / Mexican
    Servings 4
    Calories 730 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Rimmed Sheet Pan

    Ingredients
      

    Quesadillas

    • 1 pound sweet potatoes - 2-3 medium, peeled and cubed (approximately ½-inch)
    • 2 large Poblano peppers - sliced
    • ½ medium red onion - sliced
    • 3 cloves garlic - chopped
    • 2-3 tablespoons olive oil
    • 1 tablespoon chili powder
    • salt and freshly ground black pepper - to taste
    • 1 can (15-ounce) black beans - drained and rinsed
    • 2 cups shredded Mexican blend cheese
    • 8 whole-grain fajita-size flour tortillas
    • Nonstick cooking spray

    Chipotle Sour Cream

    • 1 cup sour cream - light or regular
    • 2 chipotle chiles in adobo - finely chopped

    Instructions
     

    Quesadillas

    • Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil.
    • Place sweet potatoes, Poblanos, onions and garlic on prepared baking sheet. Drizzle with olive oil and sprinkle with chili powder. Roast for 20 to 25 minutes or until sweet potatoes are tender. Add beans and toss to combine.
    • Carefully pull the foil up with the sweet potato / black bean mixture and set aside.
    • Place a clean piece of nonstick foil on the baking sheet you used. (If using a nonstick baking sheet, you can omit lining it again as you'll have a clean baking sheet.) Spray the foil or the nonstick baking sheet with cooking spray.
    • Place four tortillas on the prepared baking sheet. Place ¼ cup cheese on each tortilla. Top with even amounts of the sweet potato / black bean mixture and top again with ¼ cup cheese. Top each with a tortilla, pressing down to secure. Spray the top of each quesadilla with cooking spray.
    • Bake for 18 to 20 minutes or until the cheese is melted and the tortillas are crisp. Serve immediately with Chipotle Sour Cream.

    Chipotle Sour Cream

    • Combine ingredients in a small bowl and serve with quesadillas.

    Notes

    MAKE AHEAD:  Filling can be made 1-2 days ahead of time.  Refrigerate until needed.

    Nutrition

    Serving: 1 | Calories: 730kcal | Carbohydrates: 79g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 1247mg | Potassium: 728mg | Fiber: 13g | Sugar: 14g | Vitamin A: 18046IU | Vitamin C: 71mg | Calcium: 925mg | Iron: 4mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Sweet Potato Galette with Pecan Streusel Topping
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    Categories: Appetizers and Snacks

    Reader Interactions

    Comments

    1. Peter says

      February 28, 2019 at 7:40 pm

      Just made this. Wow wonderful. Easy and fantastic. I made a couple of tweaks. I didn’t have chipolte chili in adobo so substituted ground green hatch and chipotle chili powders along with cumin. And added a chocolate chili coffee spice rubbed ny strip. Just fantastic.
      Peter

      Reply
      • Carol says

        March 01, 2019 at 7:03 am

        Thanks so much, Peter! Yes, I think this recipe is very versatile. Could add chicken if one so desires but that New York strip sounds AHH-MAZING! Thanks again and so glad you enjoyed!

        Reply
    2. Anonymous says

      February 21, 2019 at 3:27 pm

      5 stars

      Reply
    3. Neyssa| Latina Mom Meals says

      November 26, 2017 at 8:08 pm

      Oh my word! This looks amazing. We love quesadillas here, and this is going on the meal plan for next week! New subscriber. 🙂

      Reply
      • Carol says

        November 27, 2017 at 6:58 am

        Thanks, Neyssa! Hope you enjoy and thanks so much for subscribing!

        Reply

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