Sweet Potato & Black Bean Quesadilla
Equipment
- Stove
Ingredients
- 4 tortillas whole grain/whole wheat
- ½ sweet potato large, baked
- ½ cup black beans rinsed and drained
- ¼ cup corn fresh off the cob
- 1 red bell pepper julienned, sliced thin
- ½ yellow onion julienned, sliced thin
- 1 cup cheddar cheese shredded
- 1 tbsp olive oil
- ¼ tsp salt
- ½ tsp cumin
- ½ tsp chili powder
- cilantro for garnish
- lime juice
- salsa
- sour cream
- avocado sliced, optional
Instructions
- Preheat the oven to 375℉. Wrap a large sweet potato in tin foil and bake for 1 hour or until it is tender and can be easily mashed.
- Prep the remaining ingredients and remove the corn from its ear. Slice the onion and red bell pepper into uniform-sized strips (julienne. Rinse and drain your black beans, and set them aside.
- In a skillet over medium heat, add about 1 TBSP of a neutral cooking oil, such as canola or vegetable oil. Add the peppers and onions to the pan and sautee for 3-5 minutes or until the onions turn translucent. Add the cumin, chili powder, and salt.
- In another skillet, add 1 tsp of oil. Allow it to heat, then lay 1 whole-wheat tortilla down. Add ¼ cup of the shredded cheese along with a spoonful of corn, black beans, and some of the peppers and onions. Close the quesadilla and allow it to brown on both sides.
- Serve while it is hot, with a side of fresh avocado, sour cream, and salsa, and garnish with cilantro.
Nutrition
Calories: 315kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 573mg | Fiber: 5g | Sugar: 5g
