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 packed with nutritious sweet potato, fiber-rich black beans, and a boost of protein from reduced fat cheddar and Greek yogurt. This dish marries crispy textures with a warm, melty filling perfect for a satisfying meal any time of day.

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NUTRITION

573kcal
Protein
31g
Fat
9.1g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (baked)

1 cup Black Beans (cooked)

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F and bake the sweet potato until tender, about 45 minutes, or microwave until soft for a quicker option.

  • 2

    Once the sweet potato is cool enough to handle, peel (if desired) and mash roughly in a bowl.

  • 3

    Incorporate the cooked black beans into the mashed sweet potato, gently mixing to combine.

  • 4

    Lay the whole wheat tortilla flat and sprinkle the reduced fat cheddar cheese evenly over its surface.

  • 5

    Spread the sweet potato and black bean mixture evenly over half of the tortilla.

  • 6

    Fold the tortilla over the filling to form a quesadilla.

  • 7

    Heat a non-stick skillet over medium heat and cook the quesadilla for 3-4 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

    Cut the quesadilla into wedges and serve warm with a dollop of nonfat Greek yogurt on top or on the side.

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 packed with nutritious sweet potato, fiber-rich black beans, and a boost of protein from reduced fat cheddar and Greek yogurt. This dish marries crispy textures with a warm, melty filling perfect for a satisfying meal any time of day.

NUTRITION

573kcal
Protein
31g
Fat
9.1g
Carbs
92g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (baked)

1 cup Black Beans (cooked)

1 Whole Wheat Tortilla

1/4 cup Reduced Fat Cheddar Cheese

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F and bake the sweet potato until tender, about 45 minutes, or microwave until soft for a quicker option.

  • 2

    Once the sweet potato is cool enough to handle, peel (if desired) and mash roughly in a bowl.

  • 3

    Incorporate the cooked black beans into the mashed sweet potato, gently mixing to combine.

  • 4

    Lay the whole wheat tortilla flat and sprinkle the reduced fat cheddar cheese evenly over its surface.

  • 5

    Spread the sweet potato and black bean mixture evenly over half of the tortilla.

  • 6

    Fold the tortilla over the filling to form a quesadilla.

  • 7

    Heat a non-stick skillet over medium heat and cook the quesadilla for 3-4 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

    Cut the quesadilla into wedges and serve warm with a dollop of nonfat Greek yogurt on top or on the side.