This delicious recipe brought to you by WELL PLATED BY ERIN
Sweet potato black bean quesadillas are a healthy, fast vegetarian meal! Cheesy and crispy with a
sweet, smokey filling. Even meat eaters love this recipe!
YIELD: Serves 6 TOTAL TIME: 30 minutes
• 3 small sweet potatoes, scrubbed but not peeled
• 1 tablespoon chili powder
• 1 tablespoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/2 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 (15-ounce) can reduced sodium black beans, rinsed and drained
• 6 medium-sized 100% whole wheat flour tortillas
• 1 1/4 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
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. Stir in
the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
2. 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. Stir the sautéed
vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
3. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in 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. Let
cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve
immediately with any desired toppings.
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.