Recipe: Sweet Potato & Black Bean Quesadillas

Ingredients

1 medium-to-large sweet potato (about 12 ounces)
1 to 2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
to taste salt
4 whole grain tortillas (about 8” in diameter)
3 cups freshly grated cheddar or Monterey Jack cheese
1 cup cooked black beans (from one 15-ounce can)
2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing

Prepare the avocado salsa verde by blending salsa verde, avocado, cilantro, and lime juice until creamy.
If using a spiralizer, spiralize the sweet potatoes and cook them with olive oil, chili powder, cumin, and salt until tender.
If not using a spiralizer, cube the sweet potatoes and cook them with olive oil, chili powder, cumin, and salt, adding a little water and covering to steam until tender.
Heat a skillet and warm a tortilla, then add cheese, sweet potatoes, and black beans to one half and fold it over.
Brush the top of the quesadilla with oil, flip, and cook until golden and crispy on both sides.
Slice each quesadilla into wedges and serve with avocado salsa verde.

Servings

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

30mg