Ingredients
4
4 servings
- •1 large sweet potato, peeled and diced
- •1 teaspoon chopped fresh cilantro
- •0.25 teaspoon chili powder
- •0.5 teaspoon salt
- •0.25 cup frozen corn
- •1 (19 ounce) can black beans, drained and rinsed
- •8 (8 inch) flour tortillas
- •1 cup shredded Cheddar cheese
- •cooking spray
Instructions
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
- Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
- Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
- Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Nutritional Facts
Per 4 servings
- Calories: 663
- Carbohydrate: 102g
- Fat: 17g
- Fiber: 16g
- Protein: 26g
- Sugar: 5g
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