Busy weeks call for simple, nutritious food! Quesadillas are the perfect answer to a quick lunch or dinner. Since I have three teenagers, they have been pretty standard in our home for many years. Sometimes they are thoughtfully made with a tiny bit extra effort like this particular recipe, but usually they are full of whatever leftover cheese, veggie, chicken and beans we have in the refrigerator.
I love a good quesadilla myself but don’t love how heavy a cheese laden quesadilla can make me feel. It takes little effort to make it a bit more healthy but just as satisfying. Less cheese, more fiber rich ingredients is the key.
My favorite tortillas to use for quesadillas are Ezekiel Sprouted Flax Tortillas – they are flourless and nutty and hold up well to hearty fillings. They are high in protein, fiber and are delicious! When I’m feeling extra hungry, I’ll add leftover chicken to the quesadilla and on the side some sliced avocado, maybe a handful of berries -yum! This simple and healthy meal is in my regular rotation and I hope you enjoy adding it to yours, too.
Cheers,
Christina
Quesadilla with Sweet Potato, Black Bean and Spinach
Quesadillas are one of the easiest meals you can throw together – it's just a matter of what leftovers you have in the refrigerator! This quesadilla is no exception and is one I make all the time. Hearty, satisfying and packed with fiber and flavor – delicious.
Ingredients
- 1 tbsp butter
- 1 Ezekiel tortilla, large/burrito size
- ¼ cup roasted whole sweet potato, inside flesh only
- ¼ cup black beans, drained and rinsed
- handful fresh spinach
- ¼ cup shredded white cheddar cheese or pepper jack cheese crumbled goat cheese is also delicious
- Optional toppings: avocado slices and salsa
Instructions
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Lay one tortilla flat on a cutting board.
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On half of a tortilla, spread a layer of sweet potato and then sprinkle on half of the shredded cheese.
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Add black beans and spinach in an even layer. Sprinkle the remaining cheese over the top of the fillings.
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Fold the other half of the tortilla over to cover the fillings, creating a half-moon shape.
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In a large skillet or frying pan, melt the butter over medium heat.
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Carefully place the quesadilla into the pan, and cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
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Once both sides are nicely browned and the cheese is gooey, remove the quesadilla from the pan. Allow it to cool for a minute or two before slicing it into wedges. Serve with avocado slices and salsa.
Recipe Notes
To roast a sweet potato:
- Preheat your oven to 400°F.
- Wash and dry the potato. Using a sharp knife, poke a few holes all over.
- On a foil or parchment lined rimmed baking sheet, roast potato for about 45 minutes or until very tender and slightly caramelized.
- When cool enough to handle, slit the potato in half and scoop out the flesh. Season with salt and pepper.
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