Name: Sweet Potato & Black Bean Quesadillas
Prep time: 15 min
Yield: 3 Quesadillas
Ingredients: 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

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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.

Prep Time:

15 minutes

Cook Time:

5 Minutes

Servings:

3 Quesadillas

Ingredients:

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:

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.
Divide potato mixture, and spread onto 3 tortillas followed by cheese then top with 3 more tortillas; press down gently.
Heat a 10” skillet or tortilla pan and rub with 1 tsp. corn oil (add an additional tsp. corn oil before cooking another quesadilla).
Cook quesadillas one at a time for 1-1/2 minutes per side or until cheese has melted.
To make avocado crema, place all ingredients in a blender and process until smooth.
Serve quesadillas with avocado crema and lime wedges, if desired.

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.

Prep Time:

15 minutes

Cook Time:

5 Minutes

Servings:

3 Quesadillas

Ingredients:

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:

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.
Divide potato mixture, and spread onto 3 tortillas followed by cheese then top with 3 more tortillas; press down gently.
Heat a 10” skillet or tortilla pan and rub with 1 tsp. corn oil (add an additional tsp. corn oil before cooking another quesadilla).
Cook quesadillas one at a time for 1-1/2 minutes per side or until cheese has melted.
To make avocado crema, place all ingredients in a blender and process until smooth.
Serve quesadillas with avocado crema and lime wedges, if desired.

Share This Recipe:

Sweet Potato & Black Bean Quesadillas

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Sweet Potato & Black Bean Quesadillas

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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