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Sweet Potato Quesadillas with Cucumber Relish

Makes: 4 servings
Serving size: 1 quesadilla Yield: 4 quesadillas
Prep 20 mins Cook 27 mins
Sweet Potato Quesadillas with Cucumber Relish
Ingredients
  • 1 15 - 16  ounce can  navy beans, rinsed and drained
  • 1/3  cup  snippped fresh cilantro
  • 1  tablespoon  lime juice
  • 1  small fresh jalapeno pepper, seeded and finely chopped*
  • 1  teaspoon  ground ancho chile pepper
  • 1/2  cucumber, quartered and sliced
  • 3 - 4  medium radishes, halved and thinly sliced
  • 12  ounces  sweet potato, peeled and coarsely chopped
  • 1/2  teaspoon  ground cumin
  • 4 10  inches  whole wheat flour tortillas
  • 1 1/2  cups  coarsely chopped baby spinach
  • 2  green onion, thinly sliced
  • 3/4  cup  shredded Monterey Jack cheese (3 oz.)
  •  Plain Greek yogurt (optional)
  •  Paprika (optional)
Directions

1. In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeno and chile pepper; set aside. For cucumber relish, in another bowl combine cucumber, radishes and remaining cilantro; set aside.

2. In a medium saucepan cook sweet potato in lightly salted boiling water, covered, for about 15 minutes or until tender. Remove from heat; drain. Return potatoes to saucepan; coarsely mash. Stir in cumin.

3. Spread sweet potato mixture over half of each tortilla. Top each with bean mixture, spinach, green onion, and cheese. Fold each tortilla in half over the filling, pressingly gently.

4. Heat a grill pan or large nonstick skillet over medium-high heat. Cook quesadillas, two at a time, for 6 minutes or until lightly browned, turning once halfway through cooking. Repeat with remaining quesadillas. Cut into wedges. Serve with cucumber relish and Greek yogurt sprinkled with paprika, if desired.

From the Test Kitchen*
  • Wear gloves when handling hot peppers because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.
Nutrition Facts (Sweet Potato Quesadillas with Cucumber Relish)
  • Servings Per Recipe 4,
  • cal. (kcal) 461,
  • Fat, total (g) 12,
  • chol. (mg) 19,
  • sat. fat (g) 5,
  • carb. (g) 67,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 29,
  • sugar (g) 4,
  • pro. (g) 23,
  • vit. A (IU) 9344,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 120,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1167,
  • Potassium (mg) 601,
  • calcium (mg) 359,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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