Serves 4
264 cal · 30 min
Black Bean and Sweet Potato Quesadillas
Recipe GLPRa6b19a5331bf58
Hearty and delicious quesadillas filled with seasoned black beans, roasted sweet potatoes, fresh spinach, and melted cheddar cheese. These wholesome quesadillas are cooked until golden and crispy, making them a satisfying vegetarian main dish.
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Ingredients
2 sprays nonstick cooking spray
1 small onion, chopped
1 clove garlic, minced
1 medium sweet potato, cooked and cut into small pieces
1 cup low-sodium canned black beans, drained and rinsed
1½ teaspoons ground cumin
1½ teaspoons paprika
½ large jalapeno pepper, seeded and finely chopped
4 whole wheat tortillas
½ cup baby spinach
¼ cup reduced-fat cheddar cheese, shredded
2 tablespoons low-fat sour cream or plain yogurt (optional)
Directions
Wash your hands thoroughly with soap and warm water. Prepare all ingredients before beginning to cook.
Heat a medium skillet over medium heat and lightly spray with nonstick cooking spray. Add the chopped onion and minced garlic, stirring frequently until the onion becomes soft and translucent, about 4-5 minutes.
Add the cooked sweet potato pieces, drained black beans, ground cumin, paprika, and finely chopped jalapeno pepper to the skillet. Stir well to combine all ingredients and heat through until warmed, about 3-4 minutes. The mixture should be hot but not boiling.
Place one whole wheat tortilla on a clean work surface. Spread approximately ¼ of the warm black bean and sweet potato mixture evenly over half of the tortilla.
Top the bean mixture with a portion of baby spinach and cheddar cheese (about 2 tablespoons of cheese and a small handful of spinach per quesadilla).
Fold the tortilla in half to create a half-moon shape, pressing gently to hold the filling in place. Repeat with remaining tortillas and filling.
Heat a large skillet or griddle over medium-high heat and lightly spray with nonstick cooking spray.
Carefully place one folded quesadilla onto the hot skillet. Cook for approximately 1-2 minutes until the bottom is golden brown and lightly crisped. Flip and cook the other side for another 1-2 minutes until golden brown and the cheese is completely melted. Repeat with remaining quesadillas.
Transfer the cooked quesadillas to a serving plate and let cool for 1-2 minutes before serving. Serve with low-fat sour cream or plain yogurt on the side if desired.
