Sweet Potato Black Bean Quesadillas
Sweet potato black bean quesadillas are a healthy, fast, vegetarian recipe made with whole wheat tortillas, cinnamon, and cheddar cheese.
Foto: Well Plated
Ingredients
- 3 small sweet potatoes ((about 6 ounces) peeling is optional)
- 1 tablespoon chili powder
- 1 tablespoon ground cinnamon ((more or less to suit your personal taste))
- 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 can reduced sodium black beans ((15 ounces) 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)
Steps
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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.
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Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
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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.
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Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
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Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a 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.
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Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| small sweet potatoes | 3 | - | - |
| chili powder | 1 tablespoon | $0.50/100g | $0.07 |
| ground cinnamon | 1 tablespoon | - | - |
| cumin | 1 teaspoon | $4.38/kg | $0.02 |
| smoked paprika | 1 teaspoon | $2.50/kg | $0.01 |
| kosher salt | 0.5 teaspoon | - | - |
| ground chipotle chili pepper | 0.5 teaspoon | - | - |
| extra virgin olive oil | 2 teaspoons | - | - |
| medium yellow onion | 1 | - | - |
| large green bell pepper | 1 | - | - |
| minced garlic | 2 cloves | - | - |
| can reduced sodium black beans | 1 | $0.75/kg | $0.07 |
| medium-sized 100% whole wheat flour tortillas | 6 | - | - |
| freshly grated sharp shredded cheddar cheese | 0.25 cups | $1.88/170g | $0.28 |
| Optional toppings for serving | - | - | - |
*Estimated market prices, may vary by region
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