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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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 486 kcal
Course: Main Course
Cuisine: American , Mexican

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

    Cup of Yum
  1. 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.
  2. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
  3. 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.
  4. Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
  5. 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.
  6. 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

  • Leftover filling may be kept in the freezer for up to 2 months. Defrost overnight in the fridge before using to assemble quesadillas.
  • 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 Information

Serving 1quesadilla without extra toppings Calories 486kcal (24%) Carbohydrates 53g (18%) Protein 22g (44%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 52mg (17%) Potassium 600mg (17%) Fiber 12g (48%) Sugar 6g (12%) Vitamin A 10409IU (208%) Vitamin C 21mg (23%) Calcium 512mg (51%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 486

% Daily Value*

Serving 1quesadilla without extra toppings
Calories 486kcal 24%
Carbohydrates 53g 18%
Protein 22g 44%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 52mg 17%
Potassium 600mg 13%
Fiber 12g 48%
Sugar 6g 12%
Vitamin A 10409IU 208%
Vitamin C 21mg 23%
Calcium 512mg 51%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.