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Sweet Potato & Beans No Queso-dillas

Total Time: 1 HR 10 MIN Makes: 4 servings
Prep Time: 15 MIN Cook Time: 55 MIN

Sweet potatoes, beans, spinach, rice and spices baked between layers of flaky phyllo is a step above the average quesadilla. Vegan friendly and oh so delicious topped with jalapeños, cilantro and coconutmilk yogurt alternative.


24 sheets Athens® Phyllo Dough (9” x 14”), thawed
1 sweet potato, peeled, approximately 14 oz
1 lime, peeled and quartered
1/3 cup olive oil, divided
½ teaspoon sea salt, divided
1 cup brown rice, cooked
1 cup salsa, such as Salsa Xochitl Chipotle
1 ½ cups baby spinach, chopped
1 can (16 ounce) vegetarian refried beans
1 cup canned black beans, drained and rinsed
1 tablespoon garlic, minced
1/8 teaspoon coriander, ground
¼ teaspoon dark chili powder
½ teaspoon cumin
¾ cup So Delicious Unsweetened Dairy Free Coconutmilk Yogurt Alternative
¼ cup cilantro, chopped
3 tablespoons jalapeño pepper, finely diced (optional)


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.

Cut sweet potato into 10 equal pieces and place in a medium bowl. Add lime quarters and gently toss with 2 tablespoons olive oil and ¼ teaspoon sea salt. Place on a baking tray and roast for 35 minutes or until soft. Remove from oven. Place sweet potatoes in a medium bowl along with any drippings from the pan. Once limes have cooled enough to handle, squeeze juice and pulp onto sweet potatoes. Mash sweet potatoes until smooth. Mix in rice, salsa and spinach. Once combined, add in refried beans, black beans, garlic, spices and remaining salt, mixing thoroughly.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush with oil. Layer and repeat with five more sheets. Using a sharp knife or kitchen shears, cut two, 7” circles from phyllo stack. Repeat procedure 3 more times to create 8 phyllo circles

Lay 4 circles on a baking tray at least 1” apart. Spread ¼ of filling over each of the four circles leaving a ¾” border empty. Top each with another phyllo circle, pressing it slightly into the filling. Brush tops lightly with oil. Bake 20-25 minutes or until golden.


Serving size: 1 serving (250g), Amount per serving: Calories 350, Total Fat – 12g, Saturated fat – 2g, Trans Fat – 0g, Cholesterol – 0mg, Sodium – 750 mg, Dietary Fiber – 6g, Total Carbohydrate – 52g Sugars – 5g, Protein –9g, Vitamin D – 0%, Calcium 6%, Iron 10%, Potassium – 4%

  • Don’t care for refried beans? Mashed cooked red lentils works too.
  • A 6” – 7” appetizer/dessert plate makes a good template for cutting circles.