Sweet Potato Black Bean Quesadillas

• Vegetarian

• Produce

  • 1 (15-ounce can Black beans, reduced-sodium
  • 1/2 tsp Chipotle chili pepper, ground
  • 2 cloves Garlic
  • 1 Green bell pepper, large
  • 3 Sweet potatoes, small
  • 1 Yellow onion, medium

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tbsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 6 Medium-sized 100% whole wheat flour tortillas

• Dairy

  • 1 1/4 cups Cheddar cheese, sharp

Found on wellplated.com

Description

Ingredients

• 3 small sweet potatoes, scrubbed but not peeled
• 1 tablespoon chili powder
• 1 tablespoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon ground chipotle chili pepper
• 2 teaspoons extra virgin olive oil
• 1 medium yellow onion, diced
• 1 large green bell pepper, cored and diced
• 2 cloves minced garlic
• 1 (15-ounce) can reduced sodium black beans, rinsed and drained
• 6 medium-sized 100% whole wheat flour tortillas
• 1 1/4 cups freshly grated sharp shredded cheddar cheese
• Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt), diced avocado, salsa, chopped fresh cilantro

Directions

• Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

Nutrition