Sweet Potato, Avocado, and Bean Quesadillas

You need just 1 cup of sweet potatoes for this simple quesadilla dinner, and they can be cubed and roasted, baked whole, or steamed and then mashed smooth. Even candied ones work!

Sweet Potato, Avocado, and Bean Quesadillas
Servings: 6 to 8 Prep 15 mins Cook 8 mins


  • 8 large tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 can (15 oz.) black or pinto beans, drained and rinsed
  • 1 cup cooked sweet potatoes (mashed or roasted and cubed)
  • 1 avocado, sliced
  • Cumin
  • Chili powder
  • For serving: sour cream, salsa, and/or hot sauce

Make It

1. Heat oven to 425 degrees F. Place 2 tortillas on each of two baking trays. Top with cheese, beans, sweet potato, and avocado slices, spreading ingredients evenly over the tortilla. Sprinkle with cumin and chili powder. Place a second tortilla on top of each of the 4 filled quesadillas and press down. Bake for 8 minutes. Transfer to a cutting board and slice into wedges. Serve with sour cream, salsa, and hot sauce as desired.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 467, Fat, total (g): 19, sat. fat (g): 8, carb. (g): 55, fiber (g): 5, sugar (g): 4, pro. (g): 19, sodium (mg): 1038, Percent Daily Values are based on a 2,000 calorie diet.