Black Bean and Sweet Potato Quesadillas
Enjoy a simple twist on the classical quesadilla. These quesadillas can be served as a tasty lunch, dinner, or side dish.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.69/serving
Dietary
- Vegetarian
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Fiber
Tags
- quick
- healthy
- savory
- comfort food
- kid-friendly
Ingredients
- 2 nonstick cooking sprays
- 1 onion (small, chopped)
- 1 clove garlic (minced)
- 1 sweet potato (medium, cooked and cut into pieces)
- 1 cup black beans (canned, low-sodium)
- 1.5 teaspoon ground cumin
- 1.5 teaspoon paprika
- 0.5 jalapeno pepper (large)
- 4 whole wheat tortillas
- 0.5 cup baby spinach
- 0.25 cup cheddar cheese (reduced-fat)
- 2 tablespoon sour cream (low-fat)
Instructions
- Sauté onion and garlic (using nonstick cooking spray) in a medium size pan until soft.
- Add sweet potatoes, black beans, garlic, onions, ground cumin, paprika, and jalapeno pepper.
- Heat until just warm.
- Spread potato mixture over whole wheat tortillas, then top with baby spinach and cheddar cheese.
- Fold tortilla in half.
- Heat a pan on high heat and spray with nonstick cooking spray.
- Brown quesadilla about one minute on each side until the inside is warm and the cheese is melted.
Nutrition (per serving)
- Calories: 264
- Protein: 11.3 g
- Carbohydrates: 40.9 g
- Fat: 6.6 g
- Fiber: 10.5 g
- Sodium: 421 mg
- Saturated Fat: 3.2 g
- Sugar: 4.7 g
- Cholesterol: 5 mg