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

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Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
27 mins
total:
47 mins
Servings:
4
Yield:
4 quesadillas
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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