Black Bean and Sweet Potato Quesadillas

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Lunch

Ingredients

Makes 4 servings

  • 2 sprays of nonstick cooking spray
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 medium sweet potato, cooked and cut into pieces
  • 1 cup black beans, canned low-sodium
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 large jalapeno pepper
  • 8 whole wheat tortillas
  • 1/2 cup baby spinach
  • 1/4 cup cheddar cheese, reduced-fat
  • sour cream, low-fat (2 Tablespoons optional or reduced fat plain yogurt)

Instructions

  1. 1

    Wash hands with soap and water.

  2. 2

    Sauté onion and garlic (using nonstick cooking spray) in a medium size pan until soft.

  3. 3

    Add sweet potatoes, black beans, garlic, onions, spices, and jalapeno.

  4. 4

    Heat until just warm.

  5. 5

    Spread potato mixture over tortilla, then top with baby spinach and cheese.

  6. 6

    Top with second tortilla.

  7. 7

    Heat a pan on high heat and spray with nonstick cooking spray.

  8. 8

    Brown quesadilla about one minute on each side until the inside is warm and the cheese is melted.