Sweet Potato Quesadillas with Lime Dip

A kid-friendly lunch recipe that, with the exception of spices and salt, uses all WIC-approved foods.

Sweet Potato Quesadillas

Makes 8 quesadillas

  • 2 small sweet potatoes, peeled and diced*
  • 1 can of black beans, drained and rinsed*
  • 2 green onions, sliced*
  • 1 1/2 cups of cheddar, shredded*
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of chili powder
  • 1/4 teaspoon of salt
  • 8 fajita-sized whole wheat tortillas*

Place the diced sweet potatoes in pot and cover with water. Bring to a boil and simmer 10 minutes or so until tender. Remove from heat and drain.

Heat a griddle or pan over medium high heat. Place sweet potatoes in large bowl and mash. Add the black beans, green onions, cheddar, and spices. Stir well to combine. Add about 1/4 cup of filling to each tortillas and fold over. Cook until lightly browned, then flip over and brown the other side.

Lime Dip

Makes 1/2 cup of dip

  • 1/2 cup of plain Greek yogurt*
  • Juice of 1 fresh lime*
  • pinch of cumin
  • pinch of salt

Combine the yogurt, lime juice, cumin and salt in a bowl. Mix well.

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