Sweet potatoes and black beans roll up together for a quesadilla that’s easy, fast, fun and delicious. —Brittany Hubbard, St. Paul, Minnesota
Sweet Potato & Bean Quesadillas
Sweet Potato & Bean Quesadillas
Prep Time
20 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 medium sweet potatoes
- 4 whole wheat tortillas (8 inches)
- 3/4 cup canned black beans, rinsed and drained
- 1/2 cup shredded pepper jack cheese
- 3/4 cup salsa
Directions
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes.
- When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling.
- Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts
1 quesadilla with 3 tablespoons salsa: 306 calories, 8g fat (3g saturated fat), 15mg cholesterol, 531mg sodium, 46g carbohydrate (9g sugars, 6g fiber), 11g protein.
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