Macro-Friendly Sweet Potato Quesadilla
Ingredients
The quesadilla filling
-
1
large
sweet potato, peeled and sliced
-
¼
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
4
(7-inch)
whole-grain tortillas
-
⅔
cup
canned black beans, drained and rinsed
-
1
cup
chopped baby spinach
-
1½
cups
shredded Cheddar cheese
Optional toppings
-
to taste
salsa
-
to taste
sour cream
-
to taste
avocado/guacamole
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Bring 1 inch of water to a boil in a medium saucepan and steam the sweet potato for 10–12 minutes until tender.
- Mash the steamed sweet potatoes in a bowl and season with salt and pepper.
- Spread the mashed sweet potato on 2 tortillas on the baking sheet.
- Top with black beans, spinach, and cheese, then cover with the remaining tortillas.
- Bake for 10–15 minutes until golden brown and crispy.
- Slice into wedges and serve.
Nutrition Facts (estimated)
Servings
4
Calories
320
Total fat
10g
Total carbohydrates
40g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
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