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How to make roasted sweet potato and poblano quesadillas

sweet potato and poblano quesadillas next to a tomato and sour cream on a black plate
Photo by Shari Pennington

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 3 large sweet potatoes, roasted and cut into cubes, held warm
  • 4 large poblano chilies, roasted, seeded, and cut into ¾” pieces, held warm
  • 1-15 ounce can black beans, rinsed and well-drained
  • ¾ c. freshly chopped cilantro, divided
  • 2 avocados, halved, pitted, diced, and divided
  • ¼ c. olive oil
  • ¼ c. freshly squeezed lime juice
  • 1 T. coriander
  • 1 T. cumin

  • 1 t. dried oregano
  • ½ t. Paprika
  • ½ t. Salt
  • ¼ r. Pepper
  • 8 ounces Mexican blend shredded cheese
  • 6-10” to 12” flour tortillas
  • Sour cream for garnish
  • Sliced green onions for garnish
  • Lime wedges for garnish


Step 1: In a large mixing bowl, combine the sweet potatoes, chilies, black beans, cilantro, and half the avocado. Toss to mix.

Step 2: In a small mixing bowl, combine the olive oil, lime juice, coriander, cumin, oregano, paprika, salt and pepper.

Step 3: Pour the mixture over the vegetables and blend well. Stir in the cheese and mix well.

Step 4: Divide the mixture among the six tortillas and spread each on the one-half side with the vegetable-cheese mixture.

Step 5: Fold over to form a half-circle and grill on each side until lightly crispy and until the cheese melts.

Step 6: Cut into four sections and serve with sour cream, sliced green onions, and remaining avocado.

Serves 6