Black Bean and Sweet Potato Quesadillas

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Large sweet potato
8 oz
Black beans
8 oz
1 cup
Brown Rice
1 cup
Fresh spinach
1 cup
1/4 tsp
Onion powder
1/4 tsp
Chili Powder
1/4 tsp
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Jalapeño pepper, diced (optional and HOT)
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Whole wheat tortillas

Tip: also try this with black-eyed peas instead of the black beans or any other favorite beans.

This recipe is by Chef AJ. These quesadillas are a regular with Steve Hall’s family. They are simple to make and very satisfying. Steve suggests eating them with a big green spinach salad with a red pepper for maximum iron absorption. Thanks, Steve!

  1. About an hour before you plan to eat, peel and quarter the sweet potatoes

  2. Bake sweet potatoes in the oven at 450 for 45minutes-1hr or until soft

  3. Take sweet potatoes out of the oven and toss them into a mixing bowl

  4. Mash them up with the salsa

  5. Place sweet potato mash in a sauce pan and mix in the black and refried beans

  6. Heat mixture thoroughly

  7. Add onion powder, chili powder and cumin –to taste and stir

  8. On one side of a tortilla, slather the sweet potato/bean mixture

  9. Place in a frying pan with tortilla side down and sweet potato/ bean mixture facing up

  10. Add jalapenos if desired

  11. Place another whole wheat tortilla on top

  12. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes

  13. Flip with spatula and cook for another three minutes

  14. Whalla! Cut into desired number of sections

  15. Serve topped with roasted corn, onions, salsa Halle’s Guacamole (page TK) or any variation there of: bok-guok, edemame guok, pea guok, etc… (page TK)


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