Quesadilla with Sweet Potato, Black Bean and Spinach

Quesadilla with Sweet Potato Spinach and Black Beans

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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.

Course: vegetarian

Servings: serving

Calories: 450kcal

Author: Christina Shoup

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

Lay one tortilla flat on a cutting board.
On half of a tortilla, spread a layer of sweet potato and then sprinkle on half of the shredded cheese.
Add black beans and spinach in an even layer. Sprinkle the remaining cheese over the top of the fillings.
Fold the other half of the tortilla over to cover the fillings, creating a half-moon shape.
In a large skillet or frying pan, melt the butter over medium heat.
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.
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.

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.

Nutrition