Sweet Potato and Black Bean Quesadillas
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
516 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Sweet Potato and Black Bean Quesadillas
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These Sweet Potato and Black Bean Quesadias areready in just 25 minutes. They’re budget-friendly, loaded with flavor, and makea simple veggie meal the whole family will love.
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Ingredients
- 4 tortilla wraps
- 2 sweet potato medium sized
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon Coriander
- ½ teaspoon salt
- 1 green pepper diced
- 1 yellow onion diced
- 1 ⅓ cups black beans I used canned, cooked
- 2 tablespoon olive oil
- 1 ⅓ cups cheddar cheese grated, choose vegan cheese if needed
- ½ cup cilantro fresh
- 1 lime
- ⅓ cup Greek yogurt for serving - you can also serve with guacamole or salsa.
Instructions
- Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil.
- Continue boiling until the potatoes are tender, about 8 minutes. Remove the pot from heat, and drain the potatoes, then return the potatoes to the pot and mash.
- Add the spices (chili powder, coriander, cumin, smoked paprika, ¼ teaspoon salt, and chili pepper. Mix until incorporated.)
- To a skillet, heat up the olive oil and add the onion and green pepper, season with the remaining salt and cook until tender (2 to 3 minutes). Then add them to the mashed potato.
- Add the drained black beans to the mashed potatoes and stir to combine.
- Heat a large skillet over medium heat, then lightly coat with oil.
- Place a single tortilla in a skillet, then spoon a heaping ⅓ cup of filling onto half of the tortilla (if you use larger tortillas you might need to add more filling), sprinkle with 3 tablespoons of shredded cheese, cilantro and squeeze a few drops of lime. Fold the empty half of the tortilla over the top.
- Let the tortilla cook until the bottom is browned and slightly crispy (about 1-2 minutes), then flip on the other side. Serve immediately with Greek yogurt or any other desired toppings.
Notes
- If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
- ❤️
- You can use canned or cooked sweet potatoes. We recommend canned as it is easier and quicker.
- Adding all the spices to the mashed sweet potatoes and not to the veggies will ensure they are evenly distributed.
- When mashing the potatoes, leave some small chunks for texture.
- For a vegan version, skip the cheese or use dairy-free cheese instead.
- Serve with a side of guacamole and salsa for a complete meal.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
59g
(20%)
Protein
21g
(42%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Cholesterol
39mg
(13%)
Sodium
835mg
(35%)
Potassium
812mg
(17%)
Fiber
11g
(44%)
Sugar
9g
(18%)
Vitamin A
16867IU
(337%)
Vitamin C
34mg
(38%)
Calcium
400mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 59g | 20% |
| Protein | 21g | 42% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 835mg | 35% |
| Potassium | 812mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 16867IU | 337% |
| Vitamin C | 34mg | 38% |
| Calcium | 400mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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