Total Time
Prep 15 mins
Cook 15 mins

Flori says she sometimes serves this in taco shells with lettuce and tomato. I added a can of tomatoes and jalapeno peppers to the mixture for spice. This is a great vegetarian option. Recipe courtesy of Taste of Home 2009 Annual Recipes and Flori Christensen of Bloomington, Indiana.

Ingredients Nutrition


  1. Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside.
  2. Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth.
  3. Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened.
  4. Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through.
  5. Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
  6. Top each with another tortilla.
  7. Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
  8. Cut into wedges, serve with sour cream and salsa if desired.