- 0.5 cup Mashed Sweet Potato
- 0.25 cup Canned Black Beans
- 1 Gluten-Free Tortilla
- Olive Oil Spray
- Cumin (pinch)
Directions
- Cook the sweet potatoes: Steam or boil diced sweet potatoes for 8–10 minutes until tender. Drain well and mash with a fork.
- Sauté vegetables: In a skillet, heat olive oil over medium heat. Add bell pepper and cook 3–4 minutes until softened. Stir in cumin, smoked paprika, and chili powder.
- Mix the filling: Add mashed sweet potato, black beans, and optional green onions/cilantro. Season with salt and pepper. Mix well and cook 2–3 minutes until warmed through.
- Assemble quesadillas: Spread filling over half of each tortilla, sprinkle cheese, and fold in half.
- Cook quesadillas: Wipe out the skillet and lightly oil it. Cook each quesadilla 2–3 minutes per side until golden brown and crisp.
- Serve: Slice into wedges and serve warm with salsa, guacamole, or yogurt.
Nutrition Facts
| Total Servings | 2 servings (2 quesadillas) |
| Single Serving Size | ½ quesadilla (2–3 triangles) |
| Amount Per Serving | |
| Calories | 240 |
| Total Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Protein | 8 g |
