Black Bean Sweet Potato Quesadilla
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 6 quesadillas
Ingredients:
- 1 large sweet potato
- 2 tablespoons olive oil
- ⅓ cup diced onion
- 1 15-oz. can black beans, drained and rinsed
- 1 teaspoon ground cumin
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-1/2 cup shredded cheddar cheese
- 2 cups baby spinach
- 6 whole wheat tortillas
- Cooking spray
Directions:
- Dice sweet potato and toss with 1 tbsp of oil. On a cookie sheet, roast at 400° or until soft (10-15 minutes).
- Heat 1 tbsp oil in pan. Add onion and cook until soft. Add rinsed beans, cumin, paprika, salt, and pepper and cook another 2 minutes.
- When sweet potatoes are done, add to the bean mixture and cook another 1-2 minutes. Add spinach to the mixture and cook until wilted. Remove mixture from pan.
- Heat another pan over medium-high heat.
- Cover one half of the tortilla with 2 tbsp of the cheese and 1/2 cup sweet potato mixture. Top with another 2 tbsp of cheese. Fold the tortilla in half. Repeat for the remaining tortillas.
- Spray the pan with cooking spray. Cook quesadillas on both sides until the tortilla is brown and the cheese melts.
Notes:
In the USA, a quesadilla is usually made with a flour tortilla and any cheese. In some parts of Mexico, a quesadilla is made with a fresh corn tortilla and Oaxaca cheese. In many Central American countries, a quesadilla is a sweet cheese bread or cake!