Black Bean & Sweet Potato Quesedillas with Swiss Chard Pesto

This delicious vegetarian recipe is from The recipe was a little hard to follow, since several different recipes from across their website were referenced, and they were making the quesedillas out of leftovers from tacos. I pieced it together and have posted it below. There is very little that I changed, except for forgetting the queso fresco and avocados, and using dried cilantro instead of fresh, and using ground cumin instead of grinding the seeds myself. This was a hit with my husband and we’ll be making it again.

Black Bean & Sweet Potato Quesedillas with Swiss Chard Pesto

Adapted from

Serves 5

Filling Ingredients:

  • 2 large sweet potatoes, scrubbed, diced into 1/2″ cubes
  • 1 Tbsp olive oil
  • 2 Tbsp chili powder, divided
  • 1 tsp ground cumin, divided
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 19oz can black beans, rinsed and drained

Pesto Ingredients:

  • 1 bunch swiss chard, stems removed, coarsely chopped
  • 2 tsp dried cilantro
  • 1 jalapeño, seeds removed, coarsely chopped
  • 1/4 C pumpkin seeds, roasted & lightly salted
  • 1/2 C olive oil
  • juice of 1 lime

Assembly Ingredients:

  • 10 flour or corn tortillas
  • 2 avocados, sliced
  • shredded cheddar cheese
  • sour cream, optional


  1. Preheat the oven to 400°F
  2. Toss sweet potatoes in olive oil, 1 Tbsp chili powder, and 1/2 tsp cumin. Spread out in a single layer on a baking sheet and bake for 30 minutes or until tender.
  3. Meanwhile, prepare the pesto. Place all pesto ingredients in a food processor and blend until smooth. If it’s too thick, you can slowly add in a small amount of olive oil, but be careful not to add too much.
  4. In a saucepan over medium heat sauteé onions until tender. Add garlic, remaining 1 Tbsp chili powder, and remaining 1/2 tsp cumin. Sautee about 1 minute more and add black beans. Cook until warm. Stir in baked sweet potatoes.
  5. Place a tortilla in a large frying pan. Put a layer of shredded cheddar cheese on half the tortilla, then a couple spoonfuls of the black bean & sweet potato mixture, a few slices of avocado, then another layer of cheese. Fold the bare half of the tortilla over on top of the rest and cook over medium heat about 2-4 minutes or until browned. Flip over and brown the other side.
  6. Cut the quesedilla in half, serve topped with pesto and sour cream, if desired.

Black Bean & Sweet Potato Quesedilla with Swiss Chard Pesto


Based on the prices from my local grocery store, on my receipt. It’s too difficult to figure out the actual cost of spices, salt, oil, etc. used, since they are such small amounts compared to the package you buy, so I don’t take those into account.

Sweet Potatoes: $1.59

Onion: $0.32

Black Beans: $0.59 *Not sure the price on this, already had it in my pantry, but I seem to remember this is what it costs

Swiss Chard: $1.99 ea

Jalapeno: $0.18

Pumpkin Seeds: $0.25

Lime: $0.47

Tortillas: $2.63

Avocados: $0.64 on sale

Shredded Cheese: $2.50

Total: $11.16, or $1.12 per serving

Nutrition Info

Black Bean & Sweet Potato Quesedillas


Swiss Chard Pesto


2 thoughts on “Black Bean & Sweet Potato Quesedillas with Swiss Chard Pesto

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