Sweet Potato Black Bean Quesadillas
Sweet potato black bean quesadillas are a healthy, fast, vegetarian recipe made with whole wheat tortillas, cinnamon, and cheddar cheese.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
Ingredients
- 3 small sweet potatoes (about 6 ounces) peeling is optional
- 1 tablespoon chili powder
- 1 tablespoon ground cinnamon (more or less to suit your personal taste)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt divided
- ½ teaspoon ground chipotle chili pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 large green bell pepper cored and diced
- 2 cloves minced garlic
- 1 can reduced sodium black beans (15 ounces) rinsed and drained
- 6 medium-sized 100% whole wheat flour tortillas
- 1 ¼ cups freshly grated sharp shredded cheddar cheese
- Optional toppings for serving: light sour cream or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro
Instructions
- Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
- Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
- Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
- Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
- Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
- Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Notes
- TO STORE: Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days. Whole assembled and cooked quesadillas may be stored in the fridge for up to 3 days.
- TO REHEAT: Reheat filling in the microwave until heated through then assemble and cook as directed. Assembled quesadillas may be warmed in a skillet over medium-low heat until the filling is heated through and the tortilla is crisp.
- TO FREEZE: Leftover filling may be kept in the freezer for up to 2 months. Defrost overnight in the fridge before using to assemble quesadillas.
Nutrition
Serving: 1quesadilla without extra toppingsCalories: 486kcalCarbohydrates: 53gProtein: 22gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 52mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 10409IUVitamin C: 21mgCalcium: 512mgIron: 4mg
