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Lunch recipe · from the recipe book

Sweet Potato and Black Bean Quesadillas

Smoky roasted sweet potato and cumin-spiced black beans melt with cheddar inside crisp corn tortillas, cooled by a tangy yogurt lime sauce.

Sweet Potato and Black Bean Quesadillas

Ingredients

  • 16 tortillas384 gCorn tortillas
  • 2½ medium300 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1 can, drained277 gPinto beans, canned, drained
  • 1 cup shredded110 gCheddar cheeseshredded
  • ½ cup chopped80 gRed onionfinely diced
  • 2 cups loosely packed60 gBaby spinachroughly chopped
  • 1½ tbsp20 gCanola oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp2 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1 clove3 gGarlicgrated

Steps

  1. Make the yogurt lime sauce: stir the Greek yogurt, lime juice, garlic and cilantro in a small bowl and chill until serving.
  2. Heat half the canola oil in a large skillet over medium heat. Add the sweet potato and red onion and cook, covered, stirring now and then, until the sweet potato is tender, about 12 minutes.
  3. Stir in the cumin, smoked paprika and salt, then add the pinto beans and roughly mash about half of them with a fork. Stir in the spinach until wilted, about 1 minute. Transfer the filling to a bowl and wipe out the skillet.
  4. Lay out half the corn tortillas (8 tortillas). Top each with some of the filling and the cheddar, then cover with the remaining 8 corn tortillas, pressing gently.
  5. Brush the skillet with some of the remaining canola oil and cook the quesadillas two at a time over medium heat, 2 to 3 minutes per side, until crisp and the cheese melts, brushing in more of the remaining oil for each batch until it is used up.
  6. Cut each quesadilla into halves and serve 2 quesadillas per person with the yogurt lime sauce for dipping.

Contains: Milk.

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

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