Crispy Black Bean Sweet Potato Quesadillas

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

Crispy Black Bean Sweet Potato Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadillas

Enjoy a hearty, flavor-packed quesadilla featuring roasted sweet potato, seasoned black beans, and fluffy egg whites, all nestled between crispy corn tortillas and melted cheddar cheese. This dish balances savory, slightly sweet, and spicy notes, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

551kcal
Protein
32.4g
Fat
16.7g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

2 corn tortillas

1 medium sweet potato, diced

1/2 cup black beans (rinsed and drained)

3 egg whites

1/4 cup shredded cheddar cheese

1/4 cup diced red bell pepper

1 tsp olive oil

1/2 tsp cumin

1/2 tsp smoked paprika

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potato with half the olive oil, cumin, and smoked paprika, then spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining olive oil. Sauté the diced red bell pepper for 2-3 minutes until slightly softened.

  • 3

    Add the black beans to the skillet to warm through. Remove from heat and set aside.

  • 4

    In another skillet, lightly scramble the egg whites until just set.

  • 5

    Assemble the quesadilla by layering one corn tortilla with roasted sweet potato, black bean and red bell pepper mixture, scrambled egg whites, and shredded cheddar cheese. Top with the second tortilla.

  • 6

    Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from heat, slice into wedges, and serve warm.

Crispy Black Bean Sweet Potato Quesadillas

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

Crispy Black Bean Sweet Potato Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadillas

Enjoy a hearty, flavor-packed quesadilla featuring roasted sweet potato, seasoned black beans, and fluffy egg whites, all nestled between crispy corn tortillas and melted cheddar cheese. This dish balances savory, slightly sweet, and spicy notes, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

551kcal
Protein
32.4g
Fat
16.7g
Carbs
73.7g

SERVINGS

1 serving

INGREDIENTS

2 corn tortillas

1 medium sweet potato, diced

1/2 cup black beans (rinsed and drained)

3 egg whites

1/4 cup shredded cheddar cheese

1/4 cup diced red bell pepper

1 tsp olive oil

1/2 tsp cumin

1/2 tsp smoked paprika

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potato with half the olive oil, cumin, and smoked paprika, then spread on a baking sheet. Roast for 20-25 minutes until tender.

  • 2

    While the sweet potato roasts, heat a non-stick skillet over medium heat with the remaining olive oil. Sauté the diced red bell pepper for 2-3 minutes until slightly softened.

  • 3

    Add the black beans to the skillet to warm through. Remove from heat and set aside.

  • 4

    In another skillet, lightly scramble the egg whites until just set.

  • 5

    Assemble the quesadilla by layering one corn tortilla with roasted sweet potato, black bean and red bell pepper mixture, scrambled egg whites, and shredded cheddar cheese. Top with the second tortilla.

  • 6

    Heat a clean skillet over medium heat and cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from heat, slice into wedges, and serve warm.