These Black Bean and Sweet Potato Quesadillas are delicious. nutritious, and perfect for quick weeknight dinners or lunches!
Ingredients
1 medium potato
Sweet potato
1 tsp
Olive Oil, Extra Virgin
1 small pepper(s)
Red bell pepper
(diced)
1 small pepper(s)
Orange bell pepper
(diced)
1/2 cup
Black beans, canned
(rinsed and drained)
1/4 cup
Sweet corn, canned, drained
1 tsp
Cumin
1 tsp
Chili powder
4 medium tortilla(s)
Wheat flour tortilla
1 avocado(s)
Avocado
1 cup shredded
Cheddar cheese, reduced fat (18%)
(or dairy-free cheese of choice)
1 tbsp
Butter, salted
(for pan frying)
Instructions
Use a fork to poke several holes into the sweet potato and drizzle with olive oil. Wrap the sweet potato in paper towels and microwave for 3 minutes, flip, and cook for another 3 minutes or until the flesh is very tender. Set aside and let cool.
Add diced bell peppers to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn, cumin, and chili powder. Stir to combine and cook for another 3 minutes. Pour into a bowl and set aside.
Lightly spread butter over one side of a tortilla.
Cut the cooked sweet potato in half, scoop about 3 tbsp of the flesh, and spread over the unbuttered side of the tortilla.
Cut open the avocado, scoop out about a quarter of the flesh, and mash over the sweet potato.
Add about 1/4 cup of the pepper-bean mixture over the avocado and sprinkle with a generous amount of cheese.
Place the butter side of the tortilla down on the warm pan and cook over medium heat until the tortilla is browned and the cheese is melted. Carefully fold the tortilla in half onto itself using the spatula.
Repeat steps 3 and 4 for the remaining tortillas. Slice and serve warm with your favorite toppings.
Notes:
Suggested for Serving:
Fresh cilantro
Fresh lime juice
Ready-made Salsa
Fresh Pico de Gallo
Sour cream or plain Greek yogurt
Fresh sliced or pickled jalapenos
Hot sauce
Quick Tips:
To make vegan, use dairy-free cheese and fat for frying, such as a vegetable-based spray, avocado, or coconut oil.
