Description
Mashed sweet potatoes and black beans create a hearty, healthy filling for a crispy quesadilla! This 5 ingredient recipe is great for a quick meal that is easy to customize with extra veggies.
Ingredients
Units
Scale
- 8 oz sweet potato, cooked
- 6 oz Monterey jack cheese, shredded
- 1/2 cup mild salsa
- 1 (15oz) can black beans, drained
- 4 (10”) tortillas
Instructions
- Prick the sweet potato all over with a fork. Cover it with a damp paper towel and microwave for 6-7 minutes or until the potato is soft. Let it cool slightly, then cut it open and scoop out the cooked sweet potato.
- Mash the salsa, beans, and sweet potato together until combined.
- Spread ¼ of the mixture onto one half of a 10” tortilla. Top with cheese. Fold the tortilla over and set aside. Repeat with the remaining 3 tortillas.
Stovetop directions:
- In a large, non-stick skillet, spray with olive oil or drizzle with a small amount of oil and heat over medium heat for 1 minute.
- Cook the quesadillas, two at a time, for 3-5 minutes on each side, or until golden brown.
Oven directions
- Preheat the oven to 400 degrees.
- Place the quesadillas on a single layer on a baking sheet.
- For a crispy exterior, spray or lightly brush the quesadillas with olive oil.
- Bake for 12-15 minutes until golden brown.