Vitamin-packed sweet potatoes get nutty, peppery flavor from cumin and zip from jalapeño and lime. Plenty of fiber in both the sweet potato and beans (also a great source of protein) makes this recipe satisfying enough for a main dish.
If you have a busy evening planned, just prep ingredients ahead of time.
Serve with simple tossed salad
Prep: 20 min. Cook: 27 min.
1 15-to-16-oz. can navy beans, rinsed and drained
1/3 cup snipped fresh cilantro
1 Tbsp. lime juice
1 small fresh jalapeno pepper, seeded and finely chopped
1 tsp. ground ancho chile pepper (optional)
1/2 cucumber, quartered and sliced
1/2 avocado, diced
2 tsp. sugar
large cooked sweet potato ( microwave )
1/2 tsp. ground cumin
4 10-inch whole wheat flour tortillas
1 1/2 cups coarsely chopped baby spinach
2 green onions, thinly sliced
3/4 cup shredded Monterey Jack cheese (3 o.z.)
Plain Greek Yogurt/ sour cream (optional)
1. In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeño, and chile pepper; set aside .
2. For cucumber relish, in another bowl combine cucumber, avocado, remaining cilantro, 1/2 fresh lime squeezed and sugar. Toss and set aside.
3. Coarsely mash sweet potato. Stir in cumin.
4. Spread sweet potato mixture over half of each tortilla. Top each with bean mixture, spinach, green onion, and cheese. Fold each tortilla in half over the filling, pressing gently.
5. Heat a grill pan or large non-stick skillet over medium-high heat. Cook quesadillas, two at a time, for 6 minutes or until lightly browned, turning once halfway through. Repeat with remaining quesadillas. Cut into wedges. Serve with cucumber relish and Greek yogurt sprinkled with paprika, if desired. Makes 4 servings.
*Tip: Wear gloves when handling hot peppers becasue volatile oils can burn ski and eyes. Wash immediately if hands touch seeds or membranes.