Mexican

Sweet Potato Black Bean Quesadilla is for Dinner.

Sweet Potato Black Bean Quesadilla takes 10 minutes to prepare.

Sweet Potato Black Bean Quesadilla takes 20 minutes to cook.

Sweet Potato Black Bean Quesadilla makes 6 servings.

The ingredients for Sweet Potato Black Bean Quesadilla are:

1 medium sweet potato, peeled and diced into very small cubes
1 small onion, diced
1 can black beans, drained
2 cloves garlic, minced
1 c. shredded zucchini
1.25 c. shredded colby & jack cheese
salt & pepper
Cumin, cilantro, chili powder, red pepper
Your favorite wheat wraps (I used Tumaro's Low Carb Whole Wheat tortillas)
Sour cream, guacamole, salsa (optional - not included in nutritional info)

Here is how you make Sweet Potato Black Bean Quesadilla:

Spray large skillet with cooking spray, and heat on medium high. Cook sweet potato for about 2 minutes, then add onion and garlic. Saute, stirring often to avoid sticking/burning, for about 5 minutes or until fragrant and the onions soften. Add water to cover potatoes about halfway, and stir in the cumin, chili powder, salt, pepper, and red pepper to taste. Cover, and allow to cook for about 8 minutes or until sweet potatoes soften (the smaller you cube your taters, the faster it goes!). Meanwhile, in a small microwave-proof bowl, mix the black beans with red pepper, chili powder, black pepper, cilantro, and cumin. Nuke for 2 minutes or until warm, stirring and mashing just slightly. Set aside.Add the zucchini to the skillet, and continue to cook the mixture down until the zucchini is cooked and the potatoes are mashable. Remove from heat.Using the back of the cooking spoon (I like wooden utensils!), mash the potatoes until it's nice and chunky and the liquid is stirred in. Set aside.To make the quesadillas, spread a thin layer of black beans over half of the tortilla first, leaving about a 1/2" border around the edge. Add the potatoes, then some cheese (less than a 1/4 cup). Don't overfill the quesadillas! They should only be about a 1/2" thick. Fold the tortilla over in half, and press down gently to compact the ingredients.Option 1: dry grill the quesadillas until nicely browned on each side. Flip gently, sliding the spatula under from the open end, lift, and just pivot on the fold to flip. I cook two at a time using a flat griddle pan on medium-high heat. Option 2: broil at a low to medium heat until heated through and the cheese is melts, flipping to brown each side.Using a pizza cutter, cut each quesadilla into 4 pieces. Serve with sour cream, salsa, and guacamole.Makes 6 servings, one quesadilla/tortilla each.Number of Servings: 6Recipe submitted by SparkPeople user SCHWINNER!.

The nutritional information for Sweet Potato Black Bean Quesadilla is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 270.9

• Total Fat: 7.0 g
• Cholesterol: 25.0 mg
• Sodium: 501.1 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 12.4 g
• Protein: 17.1 g

Sweet Potato Black Bean Quesadilla is Mexican cuisine.

The dietary needs meet for Sweet Potato Black Bean Quesadilla is Vegetarian