Sweet Potato & Black Bean Quesadillas
Amanda Keefer
These sweet and savory quesadillas are easy to make and loaded with sweetpotatoes, black beans, and cheese!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes 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