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Black Bean and Sweet Potato Quesadilla

Black Bean and Sweet Potato Quesadilla

Blacks beans, a type of legume, are what comes to mind when we think of Mexican inspired dishes like quesadillas, burritos and nachos. These yummy beans are packed with fiber, making them a great choice to add to your meals whenever you make Mexican food at home or enjoy it in a restaurant. We love the idea of packing in legumes to these meals to get potassium and protein in our diets too! Try swapping out meat like grilled chicken in quesadillas for blacks beans instead. This black bean and sweet potato quesadilla recipe makes it easy for you to do just this. The salty black beans and the sweet sweet potato make for a delicious combination. Add some pepper jack cheese and you’re all set for an appetizer (think upcoming Super Bowl) or meal.

 

Black Bean and Sweet Potato Quesadillas
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
395 calories
64 g
8 g
8 g
16 g
3 g
188 g
452 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
188g
Servings
4
Amount Per Serving
Calories 395
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 8mg
3%
Sodium 452mg
19%
Total Carbohydrates 64g
21%
Dietary Fiber 10g
40%
Sugars 1g
Protein 16g
Vitamin A
94%
Vitamin C
1%
Calcium
13%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large sweet potato, peeled and diced
  2. 1tsp. fresh cilantro
  3. Sprinkle of salt and pepper
  4. 1 15 oz. can black beans, drained and rinsed
  5. 1/3 cup low-fat pepper jack cheese (shredded)
  6. 4 whole grain tortillas
Instructions
  1. Boil the sweet potato cubes for about 15 minutes, until they are tender.
  2. Drain and transfer to a bowl. Mash the sweet potato and mix in the cilantro, salt and pepper.
  3. Lay the tortillas flat, the spread about 2 tbsp. of the sweet potato mixture onto the bottom half of the quesadilla. Top with 2 tbsp. black beans and a sprinkle of cheese. Repeat with the remaining 3 tortillas.
  4. Fold over the quesadilla then transfer to a nonstick pan (or sandwich press) and cook for about 3 minutes on each side over medium heat until the cheese is melty and the tortilla is crispy.
  5. Serve with your favorite toppings like low-fat sour cream, salsa and guacamole!
Notes
  1. If serving as an appetizer the serving size is 8 instead of 4.
beta
calories
395
fat
8g
protein
16g
carbs
64g
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