So the sweet potato black bean quesadilla is nothing new. I’ve made it before in the past and shared the recipe here with you all. I remember thinking it  was such a genius combination of foods when I first stumbled across it. And that’s because it is.

But even something as genius as the sweet potato black bean quesadilla can be improved upon. So this time around, I spiced it up a little with some of my own new additions. Giving it a sweet and tangy twist using my homemade Greek yogurt Honey Mustard Dressing and using shredded Gruyere cheese and all of its gooey goodness to balance out the flavors and help it a all stick together like a good quesadilla should.

The funny part about the recreation of this recipe though, is that over the year that I’ve been writing this blog (I published the original version of this recipe in March 2012), I’ve gotten even lazier about cooking. If you click through to the original recipe you’ll notice that I used some oil and spices to add some flavor to the sweet potato before tossing into the quesadilla. Not this time though. Although if you want to, you can totally do that with this recipe and make it even more amazing. Maybe I’ll muster up the motivation to try that next time ;)

Ingredients:

1 whole wheat tortilla
1/4 large sweet potato, baked and cubed
1/4 cup black beans
1/4 cup Gruyere cheese
2 table spoons Greek yogurt honey mustard dressing (click for easy homemade recipe)

Directions:

1. Spread 1 tablespoon of GYHM dressing over whole wheat wrap.

2. Place sweet potato cubes and black beans on one side of the tortilla. Sprinkle in Gruyere cheese and drizzle second tablespoon of dressing over the mixture.

3. Fold the empty half of the tortilla over the filling and press down gently. (Place a few more sprinkles of cheese near the edges to help the quesadilla stick closed when it melts.)

4. Bake in the oven for 10-15 minutes to melt cheese and warm tortilla, or fry with a small amount of oil in a large pan for 1-3 minutes on each side. (Other option: grill on each side for 1-3 minutes using a George Foreman grill.)