Sweet Potato Quesadillas

Sweet Potato Quesadillas

Contributor: Christine Pittman

Quesadillas are made insanely healthy with sweet potatoes and black beans. And whoa, are these ever delicious too! See the article above for cooking these quesadillas in the oven so that multiple quesadillas can be ready at the same time.


Listen to our editor, Christine Pittman, explain briefly about how to make these quesadillas, with some great tips along the way, by clicking the play button below:

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  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 1 large sweet potato
  • 1 can low sodium black beans, drained, rinsed
  • ¼ cup chopped cilantro
  • 1 Tbsp. low sodium taco seasoning
  • 8 whole wheat tortillas
  • 1 cup shredded low-fat Monterey Jack cheese


  1. Prick sweet potato with fork, place on microwave-safe plate, and microwave for 5 minutes on high power. Let cool slightly.
  2. Cut in half lengthwise and scoop flesh into large bowl. Mash with a fork until smooth.
  3. Add beans, cilantro, and taco seasoning to sweet potato and mix well.
  4. Heat skillet over medium heat.
  5. Spread sweet potato mixture evenly on one side of a tortilla, sprinkle with 1/4 of the cheese and place second tortilla on top.
  6. Put into the skillet and cook until lightly browned underneath and cheese is starting to melt, 3-4 minutes. Flip and cook until other side is browned and cheese is fully melted, 2-3 more minutes. Remove from skillet and cut into quarters.
  7. Repeat steps 5-6 with remaining tortillas and mixture.