Black Bean and Sweet Potato Quesadillas
5 cups sweet potato, scrubbed and cubed
¼ tsp. salt
1 15.5 oz. can black beans, no salt added, drained and rinsed
6 Tbsp. mild salsa
6 oz. Monterey Jack cheese, grated
6 large whole-wheat tortillas
1 avocado, diced (optional)
Fresh lime wedges (optional)
- To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt.
- To assemble quesadillas, spread mashed sweet potato over each tortilla. Over half of tortilla, add a layer of black beans, salsa, and cheese.
- Fold tortillas in half and heat in a nonstick pan or griddle over medium heat until golden brown on each side, turning once. Keep quesadillas warm in the oven until ready to serve.
- Cut in half and top with salsa, avocado, and a squeeze of fresh lime juice.
To complete the meal: Serve with a green salad or fresh corn.
420 calories, 13.6 g total fat (2.3 g saturated fat), 4 mg cholesterol, 434 mg sodium, 65.7 total carbohydrates, 10.7 g protein
To save time, cook the sweet potatoes up to three days ahead. To adjust the level of spiciness, use hot salsa or jalapeño Jack cheese to suit your taste.