Sweet Potato and Black Bean Quesadilla | It's Only Food w/ Chef John Politte

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, corn tortillas are often less expensive.

Bake or microwave the sweet potatoes and let them cool.

Remove the peel and mash in a separate bowl with the chili powder, cumin, paprika, salt, pepper, and cinnamon.

Heat the olive oil in a large skillet and sauté the onions and peppers for about 5 minutes, until the onions soften. Season with salt and pepper.

Add the garlic and sauté until fragrant.

Add the peppers and onions to the sweet potato mixture, add the black beans, and stir well.

Heat a large skillet over medium-high heat, then spray the pan with cooking spray and place a tortilla in it.

Sprinkle about 2 Tablespoons of the cheese over the entire tortilla, and add about ½ cup of the bean and potato mixture to one half of the tortilla.

Cook until the bottom of the tortilla is browned and the cheese is melted, being careful not to overcook.

Fold the tortilla in half and slide it onto a cutting board.

Cut the quesadilla into four slices and serve with your favorite sides and toppings.

Cooking Techniques

Spice Level:

Dietary

Allergens