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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine beans, 4 tablespoons cilantro, lime juice, jalapeño pepper and ancho chile pepper; set aside. For cucumber relish, in another bowl, combine cucumber, radishes and remaining 1 tablespoon cilantro; set aside.
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.
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.
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, if desired, yogurt sprinkled with paprika.