Sweet Potato & Black Bean Quesadillas
Prep Time 15 Minutes
Servings 3 Quesadillas

Sweet Potato & Black Bean Quesadillas

Easy and unique weeknight meal! These quesadillas feature a warm sweet potato and black bean filling, with tangy white cheddar cheese and fresh lime.

Nutrition Info Per Serving


  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
  • 1 tsp. ground cumin
  • 1 cup black beans; rinsed and drained
  • 6 (8”) flour tortillas
  • 3 cups shredded white cheddar cheese
  • 3 tsp. corn oil
  • fresh lime wedges

Avocado Crema:

  • 1 ripe avocado, chunked
  • 1 cup Mexican Crema (or light dairy sour cream)
  • 2 tsp. green jalapeño hot sauce
  • 2 tbs. water
  • juice of 1/2 lime
  • few sprigs cilantro
  • pinch salt

Steps to Prepare

  1. Place Bruce’s Yams Cut Sweet Potatoes in a mixing bowl and stir in cumin, mashing potatoes but leaving small chunks. Stir in black beans.
  2. Divide potato mixture, and spread onto 3 tortillas followed by cheese then top with 3 more tortillas; press down gently.
  3. Heat a 10” skillet or tortilla pan and rub with 1 tsp. corn oil (add an additional tsp. corn oil before cooking another quesadilla).
  4. Cook quesadillas one at a time for 1-1/2 minutes per side or until cheese has melted.
  5. To make avocado crema, place all ingredients in a blender and process until smooth.
  6. Serve quesadillas with avocado crema and lime wedges, if desired.