SWEET POTATO BLACK BEAN QUESADILLAS | easy vegetarian lunch recipe!

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.

Roast a sweet potato at 400 degrees Fahrenheit for 45 to 50 minutes until tender.

Once cooked, run a knife down the center of the sweet potato and peel off the skin.

Mash the sweet potato using a potato masher or fork.

In a medium pot, add one can of black beans, 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder, 1/2 teaspoon of chipotle chili powder, and 1/2 teaspoon of cumin.

Add 1 teaspoon of hot sauce (optional) and 1/2 cup of vegetable broth to the pot.

Stir the mixture together and cover with a lid, cooking over medium heat for about 4 to 5 minutes until warmed through.

In a hot cast iron pan or large skillet over medium-high heat, place a tortilla in the pan.

Add about 1/3 to 1/2 cup of cheese on one half of the tortilla.

Spread about 1/4 of the sweet potato and black bean mixture (just under a cup) on the other half of the tortilla, coating it evenly.

Fold the tortilla in half, cooking on the cheesy side first until the cheese melts and the tortilla is golden and crispy on both sides.

Serve with salsa, avocado, and optionally sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens