Crispy Black Bean and Sweet Potato Protein Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Protein Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Protein Quesadilla

Enjoy a hearty and flavorful quesadilla featuring tender roasted sweet potato, protein-packed black beans, fluffy egg whites, and a melt-in-your-mouth layer of melted cheese, all sandwiched in a whole wheat tortilla. This dish is both satisfying and nutritious, perfect for a balanced meal any time of the day.

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NUTRITION

482kcal
Protein
34.1g
Fat
10.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

1/2 cup black beans, drained (120g)

1/2 medium sweet potato, roasted (75g)

4 egg whites (120g)

1/2 cup shredded part-skim mozzarella (56g)

1 tsp olive oil spray (4.5g)

1 tsp cumin powder

1 tsp chili powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with cumin, chili powder, salt, and pepper, and a light spray of olive oil.

  • 2

    Roast the sweet potato cubes on a baking sheet for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sweet potato roasts, rinse and drain the black beans. In a small pan, warm the beans over medium heat, seasoning lightly with salt, pepper, and a sprinkle of chili powder.

  • 4

    In a separate non-stick skillet, spray a little olive oil and pour in the egg whites. Scramble until just set, then remove from heat.

  • 5

    Lay the whole wheat tortilla flat. Evenly spread the roasted sweet potato cubes, black beans, scrambled egg whites, and sprinkle the shredded mozzarella cheese over the filling.

  • 6

    Fold the tortilla in half to form a quesadilla. Lightly spray the skillet with olive oil and cook the quesadilla over medium heat, pressing slightly until the tortilla is crispy and the cheese is melted, about 3-4 minutes per side.

  • 7

    Cut into wedges and serve warm.

Crispy Black Bean and Sweet Potato Protein Quesadilla

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Sweet Potato Protein Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Protein Quesadilla

Enjoy a hearty and flavorful quesadilla featuring tender roasted sweet potato, protein-packed black beans, fluffy egg whites, and a melt-in-your-mouth layer of melted cheese, all sandwiched in a whole wheat tortilla. This dish is both satisfying and nutritious, perfect for a balanced meal any time of the day.

NUTRITION

482kcal
Protein
34.1g
Fat
10.5g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

1/2 cup black beans, drained (120g)

1/2 medium sweet potato, roasted (75g)

4 egg whites (120g)

1/2 cup shredded part-skim mozzarella (56g)

1 tsp olive oil spray (4.5g)

1 tsp cumin powder

1 tsp chili powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss with cumin, chili powder, salt, and pepper, and a light spray of olive oil.

  • 2

    Roast the sweet potato cubes on a baking sheet for about 20-25 minutes until tender and slightly crispy.

  • 3

    While the sweet potato roasts, rinse and drain the black beans. In a small pan, warm the beans over medium heat, seasoning lightly with salt, pepper, and a sprinkle of chili powder.

  • 4

    In a separate non-stick skillet, spray a little olive oil and pour in the egg whites. Scramble until just set, then remove from heat.

  • 5

    Lay the whole wheat tortilla flat. Evenly spread the roasted sweet potato cubes, black beans, scrambled egg whites, and sprinkle the shredded mozzarella cheese over the filling.

  • 6

    Fold the tortilla in half to form a quesadilla. Lightly spray the skillet with olive oil and cook the quesadilla over medium heat, pressing slightly until the tortilla is crispy and the cheese is melted, about 3-4 minutes per side.

  • 7

    Cut into wedges and serve warm.