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Black Bean and Sweet Potato Quesadillas

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Black Bean and Sweet Potato Quesadillas
En Español

Fivestar Rating
(115 votes)
Recipe Total Cost
  • Makes: 4 Servings

Ingredients

  • 1 non-stick cooking spray
  • 1 medium sweet potato
  • 1 cup black beans, canned
  • 1 small onion
  • 1 clove garlic
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 large chili pepper
  • 2 tablespoons sour cream, low-fat OR reduced fat plain yogurt
  • 8 whole wheat tortillas
  • 1/4 cup cheddar cheese, reduced-fat
  • 1/2 cup baby spinach

Directions

1. Saute onion and garlic (using nonstick cooking spray) in a medium size pan until soft.

2. Add mashed sweet potatoes, black beans, spices, and jalapeno.

3. Heat until just warm.

4. Spread potato mixture over tortilla, then top with baby spinach, cheese, and onion.

5. Top with second tortilla.

6. Heat a pan on high heat and spray with nonstick cooking spray.

7. Brown quesadilla about one minute on each side, untill the inside is warm and the cheese is melted.

Source: Bronson Wellness Center

Nutrition Information

Serving Size: 1 Quesadilla
Nutrients Amount
Total Calories N/A
Total Fat N/A
Saturated Fat N/A
Cholesterol N/A
Sodium N/A
Carbohydrates N/A
Dietary Fiber N/A
Total Sugars N/A
Added Sugars included N/A
Protein N/A
Calcium N/A
Iron N/A
Potassium N/A
N/A - data is not available
Nutrients Amount
Minerals
Vitamins
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups

Comments

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To leave a recipe rating, please use the star rankings at the top of the page.

poor texture, good flavor

flavor is good, but texture is not desirable. Not sure why it's necessary to mash the sweet potatoes and black beans when you can just dice and cook the potatoes and add the cooked black beans whole for much better texture.

Very good with minor changes!

My partner and I loved how this recipe turned out! I noticed another user mentioned odd texture from black beans and sweet potato being mashed. I did mash the sweet potatoes with the onion, garlic, and hot pepper. The changes I made were using 3 garlic cloves instead of 1, using a serrano chile in place of jalepeno, sauteeing the spinach, and using a little bit more cheese (about 1.5 oz per quesadilla.) The quesadillas were served with sliced avocado, hot salsa, and sour cream on the side. We will definitely make this again!