Black Bean & Sweet Potato Quesadillas
I found this simple and healthy recipe that we all enjoyed for dinner…I was low on my grocery stock, when I realized I could use just a few basic ingredients to make this healthy meal. My son loves anything with salsa and cheese (chips, too). I’ve been trying to add more fresh ingredients to our menu – especially fiber. Also, these only take 15 minutes or less to make, which makes for a quick and easy lunch or supper. With these, the filling is less obvious – I don’t think anyone realized there was actually no meat in these quesadillas – it was actually sweet potatoes and beans 
If you want to add in more veggies – onions and peppers could easily be thrown in.
Black Bean & Sweet Potato Quesadillas
Author: Molly (adapted from Produce for Kids)
Recipe type: healthy
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 large sweet potato
- 1 can black beans, drained and rinsed
- ¼ c. chopped cilantro
- 1 T. taco seasoning
- 8 tortillas
- 1½ c. shredded Monterey Jack cheese
Instructions
- Prick sweet potato with fork and microwave for 5 minutes on high. Let cool slightly.
- Cut in half lengthwise and scoop flesh into large bowl. Mash until smooth.
- Combine beans, cilantro, and seasoning to sweet potato and mix well.
- Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes or until cheese is melted. Flip and cook an additional 2-3 minutes. Repeat with remaining tortillas and mixture. Cut into quarters.
- Add onions and peppers for extra veggies. Garnish with avocado, cilantro, salsa, and sour cream.
