Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 8 whole wheat or corn tortillas
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro leaves for garnish (optional)
- Salsa and Greek yogurt for serving (optional)
Instructions
-
Steam or microwave the diced sweet potatoes until they are tender. Set aside.
-
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened.
-
Stir in the black beans, cooked sweet potatoes, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
-
In a separate dry skillet, warm the tortillas over medium heat.
-
Place a tortilla in the skillet and sprinkle with a portion of the shredded cheese.
-
Spoon the sweet potato and black bean mixture over half of the tortilla.
-
Fold the tortilla in half, creating a quesadilla. Press it down with a spatula and cook until the cheese is melted and the tortilla is golden brown.
-
Repeat the process for the remaining tortillas.
-
Garnish the quesadillas with fresh cilantro leaves if desired.
-
Serve your Sweet Potato and Black Bean Quesadillas with salsa and Greek yogurt on the side if desired.
Enjoy these delicious and wholesome quesadillas as a satisfying and nutritious meal!
