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Caribbean Quesadillas

 Caribbean Quesadillas
People say the sweet potato in my quesadillas makes them think of the flavor of Thanksgiving. Often, I mix and refrigerate the filling ahead, so it takes no time to layer the tortillas.
6 ServingsPrep/Total Time: 25 min.


  • 1 large sweet potato, peeled and diced
  • 1 medium onion, chopped
  • 1/2 to 1 teaspoon pumpkin pie spice
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1/2 cup chicken broth
  • 12 flour tortillas (8 inches)
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • Sour cream and salsa


  • Place sweet potato in a microwave-safe dish. Cover and microwave on
  • high for 5 minutes or until tender.
  • Meanwhile, in a large skillet, saute onion and pumpkin pie spice in
  • oil until onion is tender. Add garlic; cook 1 minute longer. Stir in
  • beans and broth. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 3 minutes or until thickened. Mash beans slightly with a fork.
  • Stir in sweet potato. Cook until heated through.
  • Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup
  • cheese and a rounded tablespoonful of chilies. Top with remaining
  • tortillas. Cook on a griddle over low heat for 1-2 minutes on each
  • side or until cheese is melted.
  • Cut into wedges; serve with sour cream and salsa. Yield: 6 servings.

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Caribbean Quesadillas (continued)

Nutritional Facts: 1 serving (1 each) equals 550 calories, 19 g fat (8 g saturated fat), 35 mg cholesterol, 1,017 mg sodium, 73 g carbohydrate, 5 g fiber, 21 g protein.