Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
27 mins
47 mins
4 quesadillas


Ingredient Checklist


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

  • 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.

  • 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.

  • 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.


Wear gloves when handling hot peppers because volatile oils can burn skin and eyes. Wash immediately if hands touch seeds or membranes.

Nutrition Facts

461 calories; fat 12g; cholesterol 19mg; saturated fat 5g; carbohydrates 67g; mono fat 2g; poly fat 2g; insoluble fiber 29g; sugars 4g; protein 23g; vitamin a 9344.5IU; vitamin c 15.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 120.4mcg; vitamin b12 0.2mcg; sodium 1167mg; potassium 601mg; calcium 359mg; iron 4.2mg.