Every Helping
Sign in

Dinner recipe · from the recipe book

Black Bean Sweet Potato Corn Tortilla Quesadillas

Crisp, toasty corn tortillas hold creamy cumin-spiced black beans, tender sweet potato and melty cheddar, topped with a bright fresh tomato salsa.

Black Bean Sweet Potato Corn Tortilla Quesadillas

Ingredients

  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 2 medium260 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 16 tortillas384 gCorn tortillas
  • 1 cup shredded110 gCheddar cheeseshredded
  • 2 medium250 gTomatoesseeded and diced
  • ½ medium60 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ¾ cup chopped12 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 2 cloves6 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1⅛ tsp3 gChili powder
  • 1½ tbsp20 gCanola oil
  • ⅓ cup80 gWater
  • ¼ tsp2 gSalt
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Make the salsa first: in a bowl, stir together the tomato, red onion, jalapeño, cilantro, half the lime juice and half the salt. Set aside.
  2. Heat half the canola oil in a large skillet over medium heat. Add the sweet potato and cook, stirring, for 5 minutes until lightly browned.
  3. Add the garlic, cumin and chili powder and stir for 30 seconds. Pour in the water, cover and cook 8 to 10 minutes until the sweet potato is tender and the water has cooked off.
  4. Add the black beans and the remaining salt to the skillet. Mash about half the beans with a fork and stir until warmed through and thick, about 2 minutes. Scrape the filling into a bowl and wipe out the skillet.
  5. Lay out 8 of the corn tortillas. Spread the filling evenly over them, sprinkle with the cheddar, and top each with one of the remaining 8 tortillas.
  6. Brush the skillet with a quarter of the remaining canola oil and heat over medium. Cook 2 quesadillas at a time, 2 to 3 minutes per side, pressing gently, until crisp and the cheese melts. Repeat with the rest, adding a quarter of the remaining oil for each batch.
  7. Stir the remaining lime juice into the Greek yogurt for a tangy crema.
  8. Cut the quesadillas into wedges and serve 2 per person with the tomato salsa and lime crema.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book