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

Amber Gray
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree & Main Dishes
Servings 4
Calories 293 kcal

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

Calories: 293kcalCarbohydrates: 34.82gProtein: 17.04gFat: 9.34gSodium: 146mgFiber: 10.39gSugar: 2.33g
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