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  • Healthy Serving: Recipe Directory

  • Sweet Potato Quesadilla

  • A recipe from the University of Rhode Island SNAP-ED Family Nutrition Program.

    Makes one quesadilla.


    • 1 medium sweet potato, cooked, peeled and mashed or 1 (15 ounce) can sweet potatoes, drained and mashed
    • ½ cup black beans, rinsed and drained
    • 2 whole-wheat tortillas, 6 to 8 inches
    • 2 tablespoons tomato salsa
    • 2 tablespoons shredded low-fat cheddar cheese
    • Vegetable cooking spray

    In a medium sized bowl, mix mashed sweet potato and black beans. Coat a medium-sized skillet with cooking spray over medium heat.

    Place one tortilla in the pan. Spread the sweet potato and black bean mixture on the tortilla. Top with salsa and shredded cheese. Cover with other tortilla. Cook for 2-3 minutes until bottom tortilla begins to crisp. With a wide spatula, turn the quesadilla over and cook for another 2-3 minutes until crisp. Remove from pan to a cutting board and cut into quarters.

    Simply More DeliciousThis is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.

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