Corn, black bean and sweet potato quesadilla

Heart Smart Low Sodium

This quesadilla contains 13 grams of protein, which counts for two of your daily servings! Your body needs protein for a healthy immune system and for building muscle too! 


2 tablespoons avocado oil (You can also use canola oil.*)
1 small onion, diced
3 cloves garlic, minced
3 cups peeled grated sweet potatoes (about 1 pound unpeeled)
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon dried parsley flakes
1 15-ounce can low-sodium black beans, drained (Do not rinse.)
1 cup frozen corn, thawed
4 8-inch whole-grain tortillas
nonstick cooking spray


1. In a large skillet, heat oil over medium heat. Add onion and garlic. Stir. Cover and cook for 8 minutes, stirring often. Add sweet potatoes, chili powder, cumin and parsley. Stir. Cover and cook for 10 minutes, stirring often. Stir in beans and corn and cook for 1 minute or until heated through.

2. Spread ¼ of the filling on one-half of each tortilla. Make sure to leave a ½-inch border around the edges without filling. Fold each tortilla, pressing the edges together. (If the edges don’t stick together, brush oil around the inside edge.*)

3. Spray a large skillet with nonstick cooking spray. Heat skillet to medium-high heat. Add quesadillas and cook for 2 to 3 minutes, turning halfway through. Quesadillas are ready when tortillas are slightly browned.

4. Enjoy warm.

Makes 4 servings

Recipe contains: wheat

Carb choices per serving:

*Option not included in nutrition facts.

First Published: 11/12/2018
Last Reviewed: 11/12/2018

Corn and black bean sweet potato quesadilla

Serve this quesadilla with salsa, guacamole, sour cream and cheese for added flavor and nutrients.*

corn, black bean sweet potato quesadilla nutrition label