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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.9
  • Total Fat: 7.0 g
  • Cholesterol: 25.0 mg
  • Sodium: 501.1 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 12.4 g
  • Protein: 17.1 g

View full nutritional breakdown of Sweet Potato Black Bean Quesadilla calories by ingredient
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Sweet Potato Black Bean Quesadilla

Submitted by: SCHWINNER!

Introduction

Based on a recipe from a seasonal cookbook, I modified this to add more vegetables and fiber. You don't need much filling for quesadillas, so this recipe will give you lots of servings, which is always great for leftovers! Based on a recipe from a seasonal cookbook, I modified this to add more vegetables and fiber. You don't need much filling for quesadillas, so this recipe will give you lots of servings, which is always great for leftovers!
Number of Servings: 6

Ingredients

    1 medium sweet potato, peeled and diced into very small cubes
    1 small onion, diced
    1 can black beans, drained
    2 cloves garlic, minced
    1 c. shredded zucchini
    1.25 c. shredded colby & jack cheese
    salt & pepper
    Cumin, cilantro, chili powder, red pepper
    Your favorite wheat wraps (I used Tumaro's Low Carb Whole Wheat tortillas)
    Sour cream, guacamole, salsa (optional - not included in nutritional info)

Directions

Spray large skillet with cooking spray, and heat on medium high. Cook sweet potato for about 2 minutes, then add onion and garlic. Saute, stirring often to avoid sticking/burning, for about 5 minutes or until fragrant and the onions soften. Add water to cover potatoes about halfway, and stir in the cumin, chili powder, salt, pepper, and red pepper to taste. Cover, and allow to cook for about 8 minutes or until sweet potatoes soften (the smaller you cube your taters, the faster it goes!).

Meanwhile, in a small microwave-proof bowl, mix the black beans with red pepper, chili powder, black pepper, cilantro, and cumin. Nuke for 2 minutes or until warm, stirring and mashing just slightly. Set aside.

Add the zucchini to the skillet, and continue to cook the mixture down until the zucchini is cooked and the potatoes are mashable. Remove from heat.

Using the back of the cooking spoon (I like wooden utensils!), mash the potatoes until it's nice and chunky and the liquid is stirred in. Set aside.

To make the quesadillas, spread a thin layer of black beans over half of the tortilla first, leaving about a 1/2" border around the edge. Add the potatoes, then some cheese (less than a 1/4 cup). Don't overfill the quesadillas! They should only be about a 1/2" thick. Fold the tortilla over in half, and press down gently to compact the ingredients.

Option 1: dry grill the quesadillas until nicely browned on each side. Flip gently, sliding the spatula under from the open end, lift, and just pivot on the fold to flip. I cook two at a time using a flat griddle pan on medium-high heat.

Option 2: broil at a low to medium heat until heated through and the cheese is melts, flipping to brown each side.

Using a pizza cutter, cut each quesadilla into 4 pieces. Serve with sour cream, salsa, and guacamole.

Makes 6 servings, one quesadilla/tortilla each.



Number of Servings: 6

Recipe submitted by SparkPeople user SCHWINNER!.






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