Sweet Potato Black Bean Quesadillas

About This Recipe

Sweet potato black bean quesadillas are a healthy, fast, vegetarian recipe made with whole wheat tortillas, cinnamon, and cheddar cheese.

Ingredients

• 3 small sweet potatoes ((about 6 ounces) peeling is optional)
• 1 tablespoon chili powder
• 1 tablespoon ground cinnamon ((more or less to suit your personal taste))
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (divided)
• 1/2 teaspoon ground chipotle chili pepper
• 2 teaspoons extra virgin olive oil
• 1 medium yellow onion (diced)
• 1 large green bell pepper (cored and diced)
• 2 cloves minced garlic
• 1 can reduced sodium black beans ((15 ounces) rinsed and drained)
• 6 medium-sized 100% whole wheat flour tortillas
• 1 1/4 cups  freshly grated sharp shredded cheddar cheese
• Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro)

Instructions

1. Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork-tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash.
2. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
3. Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften; about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more.
4. Combine the sautéed vegetables with the sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
5. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
6. Let cook until the bottom of the tortilla is browned and slightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.