Sweet Potato Black Bean Quesadillas
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.5 sweetpotato, 5" long Sweet potato 1 tbsp Chili powder 1 tsp Cinnamon, ground 1 tsp paprika, smoked (by PFLEEG) .5 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1) 2 tbsp Extra Virgin Olive Oil 1 medium (2-1/2" dia) Onions, raw 2 serving Garlic - minced (1 tsp) (by ELLERCADE) 1.9 cup Beans, black 6 serving Whole Wheat Tortilla, medium (45g) 5 serving Cheddar Cheese Grated 1/4 cup (by MEISHODY)
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. Stir the sautéed vegetables into 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 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 lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
Serving Size: 1 Quesadilla
Number of Servings: 6
Recipe submitted by SparkPeople user LIZKM86.
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. Stir the sautéed vegetables into 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 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 lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
Serving Size: 1 Quesadilla
Number of Servings: 6
Recipe submitted by SparkPeople user LIZKM86.
Nutritional Info Amount Per Serving
- Calories: 416.3
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 312.6 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 10.5 g
- Protein: 10.2 g
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