Sweet Potato & Black Bean Quesadilla
by Amber Gray //
April 30, 2015 
The sweet and savory filling in this sweet potato and black bean quesadilla makes it the perfect vegetarian dish. Add spinach, peppers, or onions for extra veggies.
Sweet Potato & Black Bean Quesadilla
Yield:
4
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Ingredients
- 1 large sweet potato
- 1 can low-sodium black beans, drained, rinsed
- 1/4 cup chopped cilantro
- 1 tablespoon low-sodium taco seasoning
- 8 whole wheat tortillas
- 1 cup lowfat shredded Monterey Jack cheese
Instructions
- Prick sweet potato with fork and microwave for 5 minutes on HIGH. Let cool slightly.
- Cut in half lengthwise and scoop flesh into large bowl. Mash until smooth.
- Combine beans, cilantro, and seasoning to sweet potato and mix well.
- Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3 - 4 minutes or until cheese is melted. Flip and cook an additional 2 - 3 minutes. Repeat with remaining tortillas and mixture. Cut into quarters.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 293Total Fat: 9.34gSodium: 146mgCarbohydrates: 34.82gFiber: 10.39gSugar: 2.33gProtein: 17.04g
So easy and full of protein