Who doesn't love a good quesadilla? This recipe requires only five flavor-packed--and nutrient-rich--ingredients and comes together in no time at all. It's guaranteed to become a weeknight dinner staple!

By Tina Haupert
Updated: January 30, 2017

Who doesn't love a good quesadilla?

This recipe requires only five flavor-packed--and nutrient-rich--ingredients and comes together in no time at all. It's guaranteed to become a weeknight dinner staple!

Ingredients:

  • 1 large sweet potato, peeled and mashed
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup canned diced tomatoes and chilies, drained
  • 1/2 cup shredded cheddar cheese
  • 4 medium flour tortillas

  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup canned diced tomatoes and chilies, drained
  • 1/2 cup shredded cheddar cheese
  • 4 medium flour tortillas
  • Preparation:

    1. Preheat oven to 425 degrees F. 
    2. Combine sweet potatoes, beans, and Rotel in large mixing bowl.
    3. Spray a cooking sheet with non-stick spray and place two of the tortillas on it, side-by-side. Sprinkle each tortilla with 1/4 cup of shredded cheese.
    4. Divide sweet potato mixture in half and spread (approximately 3/4 cup) on each tortilla. Then, cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and lightly spray the tops with non-stick cooking spray.
    5. Cook quesadillas in oven for 12-14 minutes until the tops of tortillas start to lightly brown.
    6. Remove from oven and allow to cool for a 2-3 minutes before cutting.
    7. Serve with guacamole, sour cream, or your other favorite toppings.

    1. Preheat oven to 425 degrees F. 
    2. Combine sweet potatoes, beans, and Rotel in large mixing bowl.
    3. Spray a cooking sheet with non-stick spray and place two of the tortillas on it, side-by-side. Sprinkle each tortilla with 1/4 cup of shredded cheese.
    4. Divide sweet potato mixture in half and spread (approximately 3/4 cup) on each tortilla. Then, cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and lightly spray the tops with non-stick cooking spray.
    5. Cook quesadillas in oven for 12-14 minutes until the tops of tortillas start to lightly brown.
    6. Remove from oven and allow to cool for a 2-3 minutes before cutting.
    7. Serve with guacamole, sour cream, or your other favorite toppings.

  • Combine sweet potatoes, beans, and Rotel in large mixing bowl.
  • Spray a cooking sheet with non-stick spray and place two of the tortillas on it, side-by-side. Sprinkle each tortilla with 1/4 cup of shredded cheese.
  • Divide sweet potato mixture in half and spread (approximately 3/4 cup) on each tortilla. Then, cover with the remaining tortillas, press to spread sweet potato mixture evenly to the edges, and lightly spray the tops with non-stick cooking spray.
  • Cook quesadillas in oven for 12-14 minutes until the tops of tortillas start to lightly brown.
  • Remove from oven and allow to cool for a 2-3 minutes before cutting.
  • Serve with guacamole, sour cream, or your other favorite toppings.
  • Makes 2 servings

    Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.

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