Sweet Potato and Black Bean Quesadillas
This one-pan vegetarian quesadilla recipe is loaded with veggies and flavor!
Servings: 8 people
Calories: 375kcal
Ingredients
- 2 cups sweet potatoes diced
- 1 medium sweet onion diced
- 1 can corn no salt added, drained, rinsed
- 1 can low-sodium black beans drained, rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 8 whole wheat tortillas
- 8 oz lite Mexican shredded cheese blend
- 1/4 sec spray oil (I used Chosen foods brand)
Instructions
- Heat a frying pan over medium heat. Add a bit of oil and diced sweet potatoes. Continue cooking until all sides of the sweet potato are evenly browned and fork-tender. (About 10 minutes). Remove sweet potatoes from the pan and place in a large bowl.
- Add a bit more oil to the pan and the diced onions. Sautee until they are soft, translucent, and a bit caramelized.
- Add the onions, corn, black beans, and spices to the large mixing bowl with the sweet potatoes and mix. Add the mixture back to the frying pan and cook until heated through and fragrant. Return the filling to the mixing bowl.
- Wipe the pan clean with a damp paper towel and spray with a very small amount of oil. Add your tortilla, fill half with shredded cheese and filling
- When the cheese starts to melt, check the underside of the tortilla on the unfilled side. When you start to see little brown spots, fold the quesadilla carefully and press with a spatula.
- Remove, slice into thirds, and serve!
Notes
- To make this recipe vegan - use vegan cheese instead of dairy
- Fair warning, these are pretty spicy! If you're not a fan of spice, omit the cayenne.
Nutrition
Calories: 375kcal | Carbohydrates: 59g | Protein: 21g | Fat: 7.3g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 15.2mg | Sodium: 559mg | Potassium: 693.4mg | Fiber: 10.1g | Sugar: 10.2g