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Sweet Potato White Bean Chili Quesadillas

November 10, 2021
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Perfectly seasoned, caramelized sweet potatoes cooked down with corn, white beans, and kale stuffed into a cheesy, toasty tortilla and dipped into a creamy avocado crema: these Sweet Potato White Bean Chili Quesadillas are my favorite easy dinner.
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Perfectly seasoned, caramelized sweet potatoes cooked down with corn, white beans, and kale stuffed into a cheesy, toasty tortilla and dipped into a creamy avocado crema: these Sweet Potato White Bean Chili Quesadillas are my favorite easy dinner.

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We all have that one dish that truly reminds us of home. You know, that meal that your mom or dad made after a long day of soccer practice and playing with your neighborhood friends that just always hit the spot? Well, for me, that’s white chicken chili. My mom makes white chicken chili stuffed with chard, corn, and parmesan on repeat in the winter, and I look forward to it every year. Last week, my mom whipped up this signature dish in bulk! I’m talking about enough chili to hold my family through Christmas. Yes, it was amazing… but I definitely need to hold off on the chili for a while! Hence, I decided to take those flavors I know and love and turn them into a little something different. Something a little more modern, if you will. With sweet potatoes instead of chicken, kale instead of chard, and a crispy cheesy tortilla as a base? These Sweet Potato White Bean Chili Quesadillas are a winner. You have to try them!

the breakdown…

These Sweet Potato White Bean Chili Quesadillas are seriously such a good quick dinner. I like to think of the filling as somewhat of a “cheater’s vegetarian chili,” as it only takes a few minutes to get everything juicy and flavorful. Start things off by sauteing a little bit of onion and some microwaved sweet potatoes in some olive oil. I’m always an advocate for frozen veggies — if you know you know. Still, I’m usually team oven-roast instead of microwave. In this case, however, a few minute sin the microwave met with a quick sauce on the stove is the perfect easy solution to add some sweet substance to your quesadillas. Once the onion and sweet potato are caramelized, go in with all the flavor. I use fresh garlic, paprika, fennel seeds, cumin, chili powder, oregano, salt, and pepper here. While this may seem like a lot… trust me, it’s worth it. And, in all likelihood, you’ll already have most of these spices in your spice drawer. 

Perfectly seasoned, caramelized sweet potatoes cooked down with corn, white beans, and kale stuffed into a cheesy, toasty tortilla and dipped into a creamy avocado crema: these Sweet Potato White Bean Chili Quesadillas are my favorite easy dinner.

Mix up all those flavors and you get the most flavorful base for the “chili” filling for these Sweet Potato White Bean Chili Quesadillas — just like my mom’s famous recipe. Once those spices are nice and toasted, and the garlic has had some time to cook down and get flavorful, it’s time to go in with some chicken broth. Now, you might be wondering, why am I putting chicken broth into this mixture if I’m not actually making chili? Well, this cup of chicken broth is my secret to making this filling taste like it’s been cooking all day. Cooking down the liquids with the corn, white beans, and kale, everything stays super juicy — allowing for the flavors to mesh together seamlessly. Nobody wants a dry quesadilla, after all.

make that quesadilla…

After a few minutes of simmering, it’s time to stuff all that goodness into a cheesy tortilla. Making a quesadilla is simple — we all know that. Still, I outlined my method of placing the tortilla down first, then layering half of it with cheese, topping it with some more chicken, and then finishing with more cheese on top. Fold things up, press down that quesadilla, and get to cooking. You want your cheese to be melty enough to hold everything together and your tortilla crisp and golden. No soggy tortillas here!!

These Sweet Potato White Bean Chili Quesadillas are truly a bite of comfort food. But, when paired with a creamy avocado crema? They’re truly out of this world heavenly. I make avocado cremas all the time, and, in all honesty, I debated mixing it up for this recipe and going with a different type of sauce. But, with the perfect herbiness from the parsley, creaminess from the avocado, lightness from the yogurt, and some acid from the lemon… I knew there was seriously no better pairing for these quesadillas. It’s the best. 

Perfectly seasoned, caramelized sweet potatoes cooked down with corn, white beans, and kale stuffed into a cheesy, toasty tortilla and dipped into a creamy avocado crema: these Sweet Potato White Bean Chili Quesadillas are my favorite easy dinner.

how to serve it up…

These Sweet Potato White Bean Chili Quesadillas are one of my favorite quick dinners. Serve them up on a busy school night for the family, or even just as a cozy meal for yourself, and you have yourself the most delicious type of comfort food. Plus, these Sweet Potato White Bean Chili Quesadillas make for a wonderful leftovers or make-ahead meal. I love to prepare a batch of this “chili” filling earlier in the day and then throw them into a quesadilla later at night. Better yet? Make it for lunch the next day too. This is truly the easiest meal prep recipe — and great for those vegetarians in your life! You have to try it!!

I hope you love these Sweet Potato White Bean Chili Quesadillas as much as I do! Let me know what you think in the comments below:))

 Sweet Potato White Bean Chili Quesadillas
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 Sweet Potato White Bean Chili Quesadillas

Recipe by Annie PatrickCourse: Main Course, Lunch, Dinner, HandheldCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Perfectly seasoned, caramelized sweet potatoes cooked down with corn, white beans, and kale stuffed into a cheesy, toasty tortilla and dipped into a creamy avocado crema: these Sweet Potato White Bean Chili Quesadillas are my favorite easy dinner.

Ingredients

  • quesadillas:

  • 2 + 2 tbsp olive oil

  • ½ a yellow onion, diced

  • 1 12 oz bag frozen sweet potatoes

  • 3 cloves garlic, finely diced

  • 1 tsp paprika

  • ½ tsp fennel seeds

  • ½ tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp dried oregano

  • Salt and pepper, to taste

  • ½ cup chicken broth

  • ½ cup corn, fresh or frozen

  •  ⅓ cup parmesan cheese, finely grated

  • 1 15 oz can white beans, rinsed, drained, and roughly mashed*

  • 2 cups flat leaf kale, thinly sliced

  • About 2 cups mozzarella, shredded

  • 6-8 large flour tortillas

  • avocado crema:

  • 2 avocados

  • 1 small bunch flat leaf parsley

  • ¾ cup plain greek yogurt

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • 1 lemon, juiced

  • 2 tbsp water

Instructions

  • In a shallow dish, microwave your frozen sweet potatoes for 3 minutes.
  • In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once hot, toss in the onion and microwaved sweet potato saute for 4-5 minutes. Once caramelized, toss in the garlic, paprika, fennel seeds, cumin, chili powder, oregano, salt, and pepper. Saute for another minute.
  • Pour in the chicken broth, corn, parmesan, beans, and kale. Bring the liquids to a boil, then reduce the heat to medium low. Simmer for about 10 minutes, or until most of the liquids have cooked down.
  • Meanwhile, in a blender, blend all of the avocado crema ingredients until smooth. Thin with water until you reach your desired consistency.
  • Once most of the broth has cooked down, heat the remaining 2 tbsp of olive oil in another large skillet. Once hot, place your tortilla directly onto the skillet and sprinkle some mozzarella on ½ of the tortilla. Spoon some of the sweet potato chili mixture over the cheese, then add even more cheese on top of that. Fold the empty half of the tortilla over the cheese side and press down with a spatula. Cook for 3-4 minutes on each side, or until the cheese is melted and the tortilla is golden and crisp.
  • Serve each quesadilla with some of the avocado crema and enjoy!

Notes

  • For the beans, mash about half of them with a fork, making sure that some of them are still whole (aka, you don’t want a puree). 
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