Sweet Potato & Black Bean Quesadillas

Team: Pawtastic Chefs

Host School: SATEC

Age Group: Middle School



2 sweet potatoes

2T & ¼ c olive oil & ½ c oil

½  c water

15oz can of Black Beans

2 C fresh spinach chopped

5C shredded Monterey Jack Cheese

1 t chili pepper

½ t cumin

1T fresh grated turmeric

1C green pepper diced

1C onion diced

1 ½ C frozen corn

½ t salt

1 t pepper

2 pkg Tortillas


3 ripe avocados (pitted and diced)

3 fresh tomatoes chopped

1 15 oz can of tomatoes

¼ c onion diced

¼ c cilantro chopped

¼ c parsley chopped

2T lime juice

2T olive oil

Juice from 1 lemon

Preparation Instructions


  1. Peel sweet potatoes and cut into ¼” cubes
  2. Heat 2 T olive oil in the skillet until warm
  3. Sauté sweet potatoes, onions and peppers until almost soft- then add chili pepper, cumin, salt, pepper
  4. Add ¼ c water and cook for 20 minutes
  5. Add drained and rinsed black beans & 1 c spinach- cook until spinach is wilted- take off burner
  6. Heat skillet with ½ c oil. Warm tortilla on one side then flip and do 30 seconds on the other side
  7. Cut tortilla in half
  8. Put ⅓ c cheese and ½ c bean mixture in each ½ piece and close then add another ⅓ c cheese on top
  9. Brush top of tortilla with a light coating of oil. Cook for 2 minutes. Flip & brush the bottom with oil and cook 2 more minutes.
  10. Transfer to cutting board.  Let sit for a minute. Cut into 2 wedges



  1. Peel and dice the avocados
  2. Dice the tomatoes and let them sit for a moment to drain
  3. Combine the rest of the ingredients for the salsa letting it sit for 2 minutes
  4. Add to the quesadilla wedges