Black Bean and Sweet Potato Quesadilla Recipe

Black Bean and Sweet Potato Quesadilla Recipe

Picture of black bean and sweet potato quesadillasMaking healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.


  • 4 (8-inch) whole wheat tortillas
  • 1 ½ cups mashed sweet potatoes
  • ½ cup canned low-sodium black beans, rinsed and drained
  • ½ of a 1-ounce package low-sodium or salt free taco seasoning
  • ½ cup shredded cheese, any variety
  • 2 green onions, chopped
  • ½-1 cup salsa (optional, for serving)
  • Non-stick cooking spray


  1. Scrub potatoes, removing any blemishes, and pierce with a fork or knife.
  2. Place potatoes in microwave and cook on high for 5-7 minutes, or until tender.
  3. While potatoes are cooking, rinse and drain beans and place in a medium size bowl.
  4. Carefully remove potatoes from the microwave, cut them open and scoop the inside into the bowl with the beans.
  5. Add taco seasoning to potato/bean mixture and mash well with a masher or fork.
  6. Spread sweet potato/bean mixture on ½ of each tortilla.
  7. Sprinkle with cheese and green onion.
  8. Fold tortilla in half.
  9. Cook on a skillet sprayed with non-stick cooking spray, about 3 minutes on each side.
  10. Cool slightly and cut each tortilla into 4-6 pieces.
  11. Serve with salsa and enjoy!

Fresh Tip

Sweet potatoes should be firm and wrinkle free. Store them away from the sun in a cool, dry place.

Nutrition per serving (per quesadilla)

340 calories, 4.5g fat, 53g carbohydrate, 11g protein, 7g fiber, 230mg sodium

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