Black Bean & Sweet Potato Quesadillas with Roasted Corn Salsa
Author: Marla Hingley
Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Unlikely flavors combine together in this quesadilla, but come together to create a winning taste!
Salsa (makes 2 cups)
  • 4 ears corn, husk & silk removed
  • 2 tsp olive oil
  • ½ red pepper, finely chopped
  • ⅓ red onion, finely chopped
  • 1 jalapeno pepper, finely chopped
  • ¼ cup fresh cilantro, chopped
  • Zest and juice (2 Tbsp) from 1 lime
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 12 oz sweet potatoes, peeled and cubed
  • 1 Tbsp olive oil
  • ½ cup onion, finely chopped
  • 15 oz can black beans, rinsed & drained
  • 1 Tbsp lime juice
  • 1½ tsp dried oregano, divided
  • 1½ tsp cumin, divided
  • 16 6" corn tortillas
  • 1 cup GF Monterey Jack cheese, grated, optional
  • 1 cup packed spinach leaves
  1. For salsa, brush each cob with oil and grill directly on BBQ grill for 15 minutes or until tender, turning frequently to get all sides evenly and lightly charred. Allow to cool, then cut off kernels and place into a bowl. Combine remaining ingredient together, set aside.
  2. In salted water, microwave or boil sweet potatoes until soft, drain and mash. Add ½ tsp oregano and ½ tsp cumin, mixing until combined. Set aside.
  3. In a skillet combine cook onion in oil until tender. Stir in beans, lime juice and spices cooking until heated throughout. Remove from heat.
  4. Onto four of the tortillas, spread some of the mashed sweet potatoes, spinach, some of the bean mixture, and 2-3 Tbsp of the cheese. Top with the remaining tortilla and fry/grill for about 3 minutes per side, flipping carefully.
  5. Cut each into quarters and serve with salsa and sour cream if desired.
Recipe by Gluten Free Club at