Sweet Potato Quesadillas Recipes

BLACK BEAN AND SWEET POTATO QUESADILLAS

Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

SWEET POTATO & BEAN QUESADILLAS

Sweet Potato & Bean Quesadillas image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 5

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

Steps:

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., 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., 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 : Calories 306 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 6g fiber), Protein 11g protein.

SWEET POTATO QUESADILLAS

Sweet Potato Quesadillas image

Make and share this Sweet Potato Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups finely chopped onions
2 garlic cloves, minced
3 tablespoons vegetable oil
4 cups grated peeled sweet potatoes
1/2 teaspoon dried oregano
1 teaspoon chili powder
2 teaspoons ground cumin
1 -2 pinch cayenne
salt and pepper
1 cup shredded sharp cheddar cheese
8 (8 inch) flour tortillas
salsa
sour cream

Steps:

In large non-stick skillet, heat vegetable oil.
Sauté onions and garlic until the onions are transparent.
Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
Cover and cook for 10 minutes, stirring frequently to prevent sticking.
When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
Fold tortilla in half over filling.
Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
Add more oil to skillet as needed and cook in batches.
Serve with salsa and sour cream.

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