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Stack of four Sheet Pan Sweet Potat, Poblano and Black Bean Quesadillas wedges.
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4.50 from 4 votes

Vegetarian Sheet Pan Quesadillas

Vegetarian Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream are a delicious light vegetarian meal or appetizer!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Vegetarian / Vegan Entrees
Cuisine: Southwestern / Mexican
Diet: Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Quesadillas

  • 1 pound sweet potatoes 2-3 medium, peeled and cubed (approximately 1/2-inch)
  • 2 large Poblano peppers sliced
  • 1/2 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 1/4 cup cheese on each tortilla. Top with even amounts of the sweet potato / black bean mixture and top again with 1/4 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

TIPS:
  • I generally line my baking sheets with aluminum foil if they have no objection or parchment paper.  Clean-up is so much easier and your pans last longer!
  • 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.
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