Sweet Potato Quesadillas

Sweet Potato Quesadillas

Vegetables provide important nutrients like vitamin A, vitamin C, potassium, folate (folic acid), and dietary fiber. It is important to eat a variety of vegetables because different vegetables provide different nutrients. Try to include different colored vegetables at each meal to make sure you are getting those important nutrients.

Yield: 8 servings


  • 8 small sweet potatoes, scrubbed with a clean vegetable brush under running water
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • salt, to taste
  • 16 whole wheat tortillas
  • 1 (15 ounce) can low-sodium black beans, drained and rinsed
  • 1 (15 ounce) can low-sodium corn, drained
  • 2 cups Cheddar cheese, shredded


  1. Wash hands with soap and water.
  2. Prepare sweet potatoes as desired. They can be baked, boiled, steamed or sauteed until fork tender.
  3. In a medium bowl, mash potatoes with a fork until they form a puree.
  4. Add cumin, chili powder, and salt to taste. Mix well.
  5. Place tortilla on a plate. Spread 1/8th of sweet potato mixture on the tortilla.
  6. Top sweet potato mixture with 1/8th of the black beans, corn, and cheese.
  7. Place another tortilla on top of cheese.
  8. Cook on medium heat in a skillet or on a griddle until brown (about two minutes), flip and brown other side.
  9. Remove from heat and cut quesadilla into 6 pieces.
  10. Store leftovers in a sealed container in the refrigerator.

Nutrition Information:

  • Serving Size (1/8 of recipe):
  • Calories 540
  • Total Fat 16g
  • Saturated Fat 7g
  • Sodium 980mg
  • Total Carbohydrates 85g
  • Fiber 5g
  • Protein 21g