Sweet Potato Quesadillas
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 2 pounds sweet potatoes
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • dash of cayenne pepper
  • 1 15 ounce can black beans, drained and rinsed
  • 8 tortillas (I used whole wheat and flour)
  • ½-3/4 cup shredded Mexican blend cheese
  • Salsa and additional sour cream for topping.
  1. Bake sweet potatoes at 400 degrees for an hour. Cool.
  2. Scoop pulp out of the sweet potatoes, place in a bowl. Add sour cream and seasonings. Mash to combine.
  3. Spread a generous ½ cup of the mashed sweet potato on a tortilla. Top with 2 heaping tablespoons of black beans and about 2 tablespoons of cheese. Cover with another tortilla.
  4. Grill quesadilla in a panini press, quesadilla maker, or a skillet until cheese is melted and tortilla is golden. Cut in wedges. Top with salsa and additional sour cream.
Recipe by Cooking with Veggies at https://cookingwithveggies.com/2013/09/16/sweet-potato-quesadillas/