Sweet Potato Quesadillas Recipe

Name: Sweet Potato Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can navy beans, rinsed and drained; ⅓ cup snipped fresh cilantro; 1 tablespoon lime juice; 1 small jalapeno pepper, seeded and finely chopped; 1 teaspoon ground ancho chili pepper; 1 lb sweet potato, peeled and coarsely chopped; ½ teaspoon ground cumin; 8 whole wheat tortillas; 1 cup coarsely chopped Baby Spinach; 2 minced green onions; 12 cucumber, diced; 3 -4 radishes, thinly sliced and then diced; ¼ cup snipped fresh cilantro; ¾ cup shredded monterey jack cheese

Servings: persons

1 (15 ounce) can navy beans, rinsed and drained
⅓ cup snipped fresh cilantro
1 tablespoon lime juice
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground ancho chili pepper
1 lb sweet potato, peeled and coarsely chopped
½ teaspoon ground cumin
8 whole wheat tortillas
1 cup coarsely chopped Baby Spinach
2 minced green onions
12 cucumber, diced
3 -4 radishes, thinly sliced and then diced
¼ cup snipped fresh cilantro
¾ cup shredded monterey jack cheese

1
1) In a medium bowl, combine beans, 1/4 cup cilantro, lime juice, jalapeno, and ancho chile pepper, set aside.
2
2) Boil sweet potato for 15 minutes or until tender.
3
Remove from heat, drain.
4
Return potatoes to saucepan; season with cumin and coarsely mash.
5
3) Spread sweet potato over half of each tortilla.
6
Layer bean mixture, spinach, green onion, and cheese.
7
Fold the tortilla in half over the filling.
8
4) Grill over medium heat, two at a time, for 6 minutes or until lightly browned, turning once halfway through.
9
Repeat with remaining quesadillas.
10
5) Optional: Combine cucumber, radishes, and cilantro, use as garnish/topping for the quesadillas.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (15 ounce) can navy beans, rinsed and drained, ⅓ cup snipped fresh cilantro, 1 tablespoon lime juice, 1 small jalapeno pepper, seeded and finely chopped, and more.

Yes, Sweet Potato Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions