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Sweet Potato & Bean Quesadillas

 Sweet Potato & Bean Quesadillas
Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. — Brittany Hubbard, Gering, Nebraska
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Scrub sweet potatoes; pierce several times with a fork. Place on a
  • microwave-safe plate. Microwave, uncovered, on high 7-9 minutes or
  • until very tender, turning once.
  • When cool enough to handle, cut each potato lengthwise in half. Scoop
  • out pulp. Spread onto one half of each tortilla; top with beans and
  • cheese. Fold other half of tortilla over filling.
  • Heat a griddle or skillet over medium heat. Cook quesadillas 2-3
  • minutes on each side or until golden brown and cheese is melted.
  • Serve with salsa. Yield: 4 servings.
Nutritional Facts: 1 quesadilla with 3 tablespoons salsa equals 306 calories, 8 g fat (3 g saturated fat), 15 mg cholesterol, 531 mg sodium, 46 g carbohydrate, 6 g fiber, 11 g protein.