Photo of Sweet potato & black bean quesadillas by WW

Sweet potato & black bean quesadillas

Total Time
55 min
10 min
45 min
Tortilla wraps are filled with a delicious mix of beans, sweet potato and cheese, then grilled in a pan.


Sweet potato, raw

300 g, peeled and cubed

Olive Oil

½ tablespoon(s)

Black beans in water

1 can(s), medium, drained

Cherry Tomatoes

250 g, roughly chopped

Lime Juice, Fresh

30 ml

Coriander, fresh

1 tablespoon(s), roughly chopped

Half Fat Cheddar Cheese

75 g, grated

WW White Wraps

4 individual

0% fat natural Greek yogurt

100 g


1 medium

Salad leaves

1 portion(s), to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potato in a roasting tin and drizzle with the oil. Season and roast for 30 minutes until tender. Transfer to a bowl and set aside to cool.
  2. Mix the beans, tomatoes, lime juice, coriander and cheese into the cooled sweet potato.
  3. Put 1 wrap in a non-stick frying pan and top with half of the bean mixture, leaving a narrow border around the edge. Put another wrap on top, then press down gently. Cook over a medium heat, pressing on the quesadilla, for 3-4 minutes or until the underside is golden. Carefully flip the quesadilla with a spatula and cook until the underside is toasted and the cheese is melted. Remove from the pan and repeat with the rest of the filling and wraps. Cut into quarters.
  4. Combine the yogurt and lime zest in a bowl. Serve 2 quesadilla quarters per person with the salad, yogurt and lime wedges.