They are incredibly easy to make, using just a few ingredients that you probably already have on hand. The creaminess you usually get from cheese-filled quesadillas is replaced with the creaminess from the mashed sweet potato - a nutritional powerhouse, the sweet potato is loaded with awesome fiber, antioxidants such as beta-carotene, vitamins A & C, as well as tons of other nutrients.
All of this while containing very little calories, no fat and no cholesterol. The sweetness of the potato is balanced nicely with the spice of the cayenne pepper, while the black beans give it some texture, protein and more fiber!
I've been making these quesadillas frequently over the past year or so. They are easy, quick and well tailored for feeding just myself. They would also make a great appetizer for parties!
Love and Kale,
Sweet Potato & Black Bean Quesadillas
- 6-8 tortillas (whole grain, flour, corn, whatever you want)
- 2 sweet potatoes
- 1 - 15oz can black beans, rinsed and drained
- 1/2 - 1 tbsp cumin, to taste
- 1/2 - 1 tsp cayenne pepper, to taste
- Salt & pepper to taste
- 1 tbsp Earth Balance (optional, I don't use it, but if you're first starting out, go for it)
- Either bake, peel and boil, or microwave the sweet potatoes until cooked/tender.
- Mash the sweet potatoes in a large bowl.
- Add the remaining ingredients and stir to combine.
- Place about 1/3 cup or so of the sweet potato mixture on one side of a tortilla (try to keep it away from the edges, otherwise the filling will come out during cooking). Fold the tortilla in half, and place on a quesadilla maker, a panini press (or Griddler, like I use), or a heated non-stick pan on the stove over medium-high heat.
- Cook for about 3-5 minutes on each side, until golden brown.
- Serve with a fresh salad, some avocado slices, olives, salsa, etc. - and ENJOY!
|The ingredients - that's it!|
|Mashing sweet potatoes|
|Add the beans and spices|
|Place in tortillas, fold and cook. That's it.|
|A plateful of sweet potato quesadillas - just for me.|