Crispy Black Bean Sweet Potato Quesadilla

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

Crispy Black Bean Sweet Potato Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadilla

Enjoy a delightfully crispy quesadilla filled with hearty black beans, tender roasted sweet potato, melty low‐fat cheese, and a touch of egg white for extra protein. This satisfying dish delivers a balance of texture and flavor with a lightly crisped whole wheat tortilla and warm, comforting filling perfect for breakfast, lunch, or dinner.

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NUTRITION

531kcal
Protein
33.5g
Fat
13.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

1/2 cup black beans (130g, no salt added)

1/2 cup diced sweet potato (100g)

1/2 cup shredded low-fat mozzarella cheese (56g)

1 teaspoon olive oil (4.5g)

1 large egg white (33g)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a small bowl, mix the black beans, diced sweet potato, cumin, smoked paprika, salt, and pepper. In a separate bowl, lightly beat the egg white and then incorporate it into the bean and sweet potato mixture.

  • 3

    Place the whole wheat tortilla on the skillet and spread the mixture evenly over half of the tortilla. Sprinkle the shredded low-fat mozzarella cheese on top of the filling.

  • 4

    Fold the tortilla in half to cover the filling. Drizzle a teaspoon of olive oil around the quesadilla in the skillet.

  • 5

    Cook for about 3-4 minutes until the bottom is crispy and golden. Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes until the cheese melts and the tortilla becomes crispy.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.

Crispy Black Bean Sweet Potato Quesadilla

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

Crispy Black Bean Sweet Potato Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadilla

Enjoy a delightfully crispy quesadilla filled with hearty black beans, tender roasted sweet potato, melty low‐fat cheese, and a touch of egg white for extra protein. This satisfying dish delivers a balance of texture and flavor with a lightly crisped whole wheat tortilla and warm, comforting filling perfect for breakfast, lunch, or dinner.

NUTRITION

531kcal
Protein
33.5g
Fat
13.9g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

1/2 cup black beans (130g, no salt added)

1/2 cup diced sweet potato (100g)

1/2 cup shredded low-fat mozzarella cheese (56g)

1 teaspoon olive oil (4.5g)

1 large egg white (33g)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    In a small bowl, mix the black beans, diced sweet potato, cumin, smoked paprika, salt, and pepper. In a separate bowl, lightly beat the egg white and then incorporate it into the bean and sweet potato mixture.

  • 3

    Place the whole wheat tortilla on the skillet and spread the mixture evenly over half of the tortilla. Sprinkle the shredded low-fat mozzarella cheese on top of the filling.

  • 4

    Fold the tortilla in half to cover the filling. Drizzle a teaspoon of olive oil around the quesadilla in the skillet.

  • 5

    Cook for about 3-4 minutes until the bottom is crispy and golden. Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes until the cheese melts and the tortilla becomes crispy.

  • 6

    Remove from the skillet, slice into wedges, and serve warm.