Sweet Potato Quesadillas with Cucumber Relish

By courtneyepowell

Ingredients

• 1 15 - 16 ounce cannavy beans, rinsed and drained
• 1/3 cupsnippped fresh cilantro
• 1 tablespoon lime juice
• 1 small fresh jalapeno pepper, seeded and finely chopped*
• 1 teaspoon ground ancho chile pepper
• 1/2 cucumber, quartered and sliced
• 3 - 4 medium radishes, halved and thinly sliced
• 12 ounces sweet potato, peeled and coarsely chopped
• 1/2 teaspoon ground cumin
• 4 10 inches whole wheat flour tortillas
• 1 1/2 cups coarsely chopped baby spinach
• 2 green onion, thinly sliced
• 3/4 cup shredded Monterey Jack cheese (3 oz.)
• Plain Greek yogurt (optional)
• Paprika (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeno and chile pepper; set aside. For cucumber relish, in another bowl combine cucumber, radishes and remaining cilantro; set aside.

2. In a medium saucepan cook sweet potato in lightly salted boiling water, covered, for about 15 minutes or until tender. Remove from heat; drain. Return potatoes to saucepan; coarsely mash. Stir in cumin.

3. 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, pressingly gently.

4. Heat a grill pan or large nonstick skillet over medium-high heat. Cook quesadillas, two at a time, for 6 minutes or until lightly browned, turning once halfway through cooking. Repeat with remaining quesadillas. Cut into wedges. Serve with cucumber relish and Greek yogurt sprinkled with paprika, if desired.