Recipes and Cooking Sweet Potato Quesadillas with Cucumber Relish 4.4 (20) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2013 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 27 mins Total Time: 47 mins Servings: 4 Yield: 4 quesadillas Jump to Nutrition Facts Ingredients 1 15-16 ounce can navy beans, rinsed and drained ⅓ cup snippped fresh cilantro 1 tablespoon lime juice 1 small fresh jalapeño pepper, seeded and finely chopped* 1 teaspoon ground ancho chile pepper ½ cucumber, quartered and sliced 3 - 4 medium radishes, halved and thinly sliced 12 ounce sweet potato, peeled and coarsely chopped ½ teaspoon ground cumin 4 10 inch whole wheat flour tortillas 1 ½ cup coarsely chopped baby spinach 2 green onion, thinly sliced ¾ cup shredded Monterey Jack cheese (3 oz.) Plain Greek yogurt (optional) Paprika (optional) Directions 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. Print Nutrition Facts (per serving) 461 Calories 12g Fat 67g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 461 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 19mg 6% Sodium 1167mg 51% Total Carbohydrate 67g 24% Total Sugars 4g Protein 23g Vitamin C 15.4mg 77% Calcium 359mg 28% Iron 4.2mg 23% Potassium 601mg 13% Folate, total 120.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.