Veteran – Sweet Potato & Bean Quesadillas


Sweet Potato & Bean Quesadillas


2 medium sized sweet potatoes, cut into bite sized pieces

1 red onion, chopped

1 TBS Olive Oil

1-2 teaspoons salt

1 cup Salsa (use your favorite brand- my family likes MILD) 

¼ teaspoon onion powder

¼ teaspoon chili powder

¼ teaspoon cumin

1/2 bunch KALE, chopped very fine

1 can of black beans (I used my favorite S&W brand Cuban recipe)

1 cup cooked quinoa

1 can refried beans

Whole Wheat Tortilla Shells or Tortilla chips


Preheat oven to 400 degrees F.  Toss potatoes, onion, oil and salt together in a mixing bowl.  Spread in an even layer on a baking sheet.  Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20-24 minutes. (The last 3 minutes I change my oven to BROIL to help get those brown spots on the potatoes).

Let the potatoes cool slightly and place in a medium sized bowl.  Mash up the potatoes and onions till you reach a slightly chunky texture.  Add your salsa, seasonings, kale, black beans (drained) and quinoa.  Mix thoroughly.

Place your potato mixture in a large skillet and begin heating it thoroughly.  Add your can of refried beans and mix everything up until your mixture is very warm.

Place one whole wheat tortilla on a very warm frying pan.  Add 2 heaping spoonfuls of your potato & bean mixture, spread to cover the entire shell.  Place another shell on top and warm on both sides by flipping.

Once both sides are slightly browned, remove from skillet, cut into triangles…eat and enjoy!  Serve with guacamole, salsa and corn on the cob.

Source: WFM 1-10

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