I love healthy, simple, and easy to create weeknight meals. My daughter normally goes to sleep before my husband and I even sit down for dinner, so I really take value in a simple meal. The recipe for Sweet Potato Black Bean Quesadillas is one of my favorites for when I need to throw together a quick, nutritious, and satisfying meal.
My favorite part about this meal is how easily it can be deconstructed and fed to my picky toddler – yes, we’re back in a picky eating phase again. She is obsessed with sweet potatoes, but not digging the black bean combo.
Here’s proof:
She was sneaking every component of this meal, minus the beans and the actual quesadilla, of course.
Sweet Potato Black Bean Quesadilla – Ingredient List:
1 large sweet potato
1/4 tsp garlic powder
a pinch of salt & pepper
1 tbsp olive oil
1 15oz can of black beans
1/4 tsp garlic powder
1/4 tsp cumin
a pinch of salt & pepper
4 large whole wheat tortillas
1/2 cup mozzarella or cheddar cheese
2 tbsp fresh cilantro
The quesadilla is loaded with nutritious ingredients: sweet potatoes, fiber-rich black beans and a whole wheat tortilla. It is incredibly filling, even for my carnivorous husband who looks at me wearily when I tell him what’s for dinner most nights.
I love the combination of the roasted sweet potatoes and the cumin-flavored beans in this recipe. If I have the time, I chop and roast the sweet potato earlier or even the day before so I can simply throw together the rest of the meal at dinnertime.
Also, a little calorie saving tip, I swap out the sour cream topper with plain greek yogurt – it’s amazing how similar the yogurt tastes to sour cream when paired with a savory dish (you won’t miss it, I promise).
Find all of the recipe details below.
Enjoy!
Anna
- 1 large sweet potato
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1 15oz can black beans
- 4 whole wheat tortillas
- 1/2 cup mozzarella or cheddar cheese
- 1/4 cup fresh cilantro optional
- salt & pepper to taste
- Preheat the oven to 400 degrees. Wash, peel, and chop the sweet potato into small cubes. Combine sweet potato cubes, 1 tbsp olive olive, 1/4 tsp garlic powder, a pinch of salt and pepper. Mix.
- Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the sweet potato evenly on the pan and cook for 35 minutes, turning the potatoes half way.
- Rinse and drain beans. Add (clean) beans to a medium sized pot with 1 tbsp olive oil, 1/4 tsp garlic powder, 1/4 tsp cumin, and a pinch of salt and pepper. Cook on medium heat for approximately 10 minutes, stirring occasionally. Once the beans are heated through, smash half of them with a fork. Set aside.
- Heat a grill pan or large skillet on medium heat. Lightly coat the pan with cooking spray or a small amount of oil. Using one tortilla, place a large spoonful of beans, a handful of sweet potato cubes, and a sprinkling of cheese on one side. Fold the remaining side over, and heat through, flipping once.
- Top with cilantro and serve with non-fat plain greek yogurt. Enjoy!
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