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Sweet Potato & Black Bean Quesadilla
Sweet Potato & Black Bean Quesadillas are a nutritious meal idea. Packed with protein and fiber, it's a great choice for your Meatless Monday menu!
Course
Main Dish
Cuisine
Mexican
Keyword
black beans, cheese, quesadilla, sweet potato
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
5
quesadillas
Calories
823
kcal
Author
Aubrey
Ingredients
1
large
sweet potato
1
tablespoon
olive oil
1 ½
teaspoon
ground cumin
1
teaspoon
onion powder
1
teaspoon
garlic powder
1
teaspoon
salt
1
teaspoon
black pepper
15
ounces
black beans
drained and rinsed
10
burrito-sized whole wheat tortillas
2 ½
cups
Mexican blend cheese
Instructions
Preheat oven to 375 degrees F.
Peel and chop the sweet potato into 1/2-inch cubes.
Toss sweet potato cubes with olive oil, cumin, onion powder, garlic powder, salt, and pepper in a mixing bowl.
Place sweet potato on a parchment paper-lined baking sheet in a single layer.
Bake in oven for 30 minutes or until potatoes are fork tender.
Set a large skillet on medium-high heat.
Place one tortilla in the pan and sprinkle1/4 cup of cheese all over the tortilla.
Next, add a layer of beans and sweet potatoes. Add another 1/4 cup cheese on top.
Place another tortilla on top of the filling.
When cheese begins to melt, flip the quesadilla and toast the other side until golden brown.
Remove from heat and cut into 8 slices, like a pizza. Repeat with remaining ingredients.
Notes
Save time and roasted your sweet potatoes ahead of time and store in the fridge until ready to use. They'll warm up as the quesadilla cooks.
Nutrition
Calories:
823
kcal
|
Carbohydrates:
104
g
|
Protein:
34
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
53
mg
|
Sodium:
1795
mg
|
Potassium:
597
mg
|
Fiber:
20
g
|
Sugar:
10
g
|
Vitamin A:
10016
IU
|
Vitamin C:
2
mg
|
Calcium:
418
mg
|
Iron:
3
mg