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Sweet Potato & Bean Quesadillas

4.3 | 12 Reviews
Total Time:Prep/Total Time: 30 min.

Recipe by Brittany Hubbard, St. Paul, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota

TEST KITCHEN APPROVED

Sweet Potato & Bean Quesadillas

4.3 | 12 Reviews Add your review
Yield:4 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 2 medium sweet potatoes
  • 4 whole wheat tortillas (8 inches)
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup shredded pepper jack cheese
  • 3/4 cup salsa
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Directions

  1. Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes.
  2. When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling.
  3. Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

Nutrition Facts

1 quesadilla with 3 tablespoons salsa: 306 calories, 8g fat (3g saturated fat), 15mg cholesterol, 531mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 11g protein.