- 1 whole wheat tortilla
- 1⁄2 cup sweet potatoes, diced (Editors note: We recently ate these at home and puréed our sweet potatoes to make them easier to evenly spread throughout our quesadillas)
- 1⁄2 cup canned black beans, drained and rinsed
- 1⁄4 cup shredded Mexican blend cheese
- 1⁄2 tsp. cumin
- 1⁄2 tsp. paprika
- 1⁄4 tsp. chili powder
- 1-2 Tbsp. olive oil Salt and pepper
- Preheat oven to 400°F.
- Spread diced sweet potatoes into a single layer on a sheet pan. Drizzle with olive oil, add cumin, paprika, chili powder, salt and pepper, and toss until evenly coated.
- Bake for 25-30 minutes or until crisp, flipping once halfway through to make sure that both sides get crispy.
- Once potatoes are done add another drizzle of oil into a medium pan over medium heat.
- Add potatoes, beans, and cheese into a tortilla and fold it in half. Place quesadilla into the pan. Let the tortilla become crisp and the cheese start to melt before flipping to the opposite side.
- Remove from pan and top with salsa, Greek yogurt, extra cheese, or avocado!
- 452 calories
- 61 g carbohydrate
- 16 g fat
- 20 g protein