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Sweet Potato & Black Bean Quesadillas

Amanda KeeferAmanda Keefer
These sweet and savory quesadillas are easy to make and loaded with sweetpotatoes, black beans, and cheese!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Entree & Main Dishes
Servings 4
Calories 422 kcal


  • 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


  • 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.


Calories: 422kcalCarbohydrates: 57gProtein: 16gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 806mgPotassium: 219mgFiber: 8gSugar: 7gVitamin A: 8359IUVitamin C: 2mgCalcium: 392mgIron: 3mg
Keyword black bean, quesadillas, sweet potato, vegetarian
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