Black Bean and Sweet Potato Quesadillas: A Vegetarian Delight

Name: Black Bean and Sweet Potato Quesadillas: A Vegetarian Delight
Total time: 50 mins
Ingredients: 1 large sweet potato, peeled and diced; 1 teaspoon chopped fresh cilantro; 0.25 teaspoon chili powder; 0.5 teaspoon salt; 0.25 cup frozen corn; 1 (19 ounce) can black beans, drained and rinsed; 8 (8 inch) flour tortillas; 1 cup shredded Cheddar cheese; cooking spray

After cutting meat from my diet, I created these quesadillas as a flavorful and satisfying vegetarian option!

Total time50 mins
Prep time15 mins
Cook time35 mins
Yield4 servings, 4

Adjust servings

Scale ingredients instantly for the number of servings you need.

Servings

Ingredients

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
0.25 teaspoon chili powder
0.5 teaspoon salt
0.25 cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Instructions

Boil sweet potatoes in salted water until tender, about 15 minutes. Drain and mash with cilantro, chili powder, and salt.
Microwave corn until heated through, approximately 1 to 2 minutes.
Spread sweet potato mixture (1/4 cup) on a tortilla, then add black beans (1/4 cup) and corn (1 tablespoon). Sprinkle with Cheddar cheese (1/4 cup), and top with another tortilla. Repeat for remaining quesadillas.
Cook each quesadilla in a lightly oiled frying pan over medium heat until cheese is melted and beans are warm, around 3 to 4 minutes per side. Slice into quarters and serve.

Nutrition

Calories: 663 kcal
Fat Content: 17 g
Fiber Content: 16 g
Sugar Content: 5 g
Sodium Content: 1517 mg
Protein Content: 26 g
Cholesterol Content: 30 mg
Carbohydrate Content: 102 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g