Crispy Black Bean and Sweet Potato Protein Quesadillas

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 Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Protein Quesadillas

Enjoy a nutritious spin on a classic quesadilla with crispy roasted sweet potato and hearty black beans, elevated by a burst of melty low‐fat cheese and an extra protein boost. This dish is packed with flavor, combining warm spices with the satisfying crunch of a lightly toasted whole wheat tortilla, perfect for a balanced mid-day meal or a wholesome dinner.

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NUTRITION

469kcal
Protein
30.2g
Fat
7.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

2 Whole Wheat Tortillas

1/2 cup Canned Black Beans (drained)

80 grams Sweet Potato (diced)

1/2 cup Low-Fat Shredded Cheese

1/2 scoop Unflavored Plant Protein Powder

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly crisp.

  • 4

    While the sweet potato roasts, rinse and drain the black beans. In a small bowl, gently mash about half of the beans, leaving some whole for texture. Stir in the plant protein powder to incorporate the extra protein boost.

  • 5

    Warm the whole wheat tortillas in a dry pan over medium heat for about 30 seconds on each side.

  • 6

    Sprinkle a layer of low-fat cheese on one half of each tortilla. Add a layer of roasted sweet potato, the mashed and whole black beans, and a light sprinkle of extra cumin and smoked paprika if desired.

  • 7

    Fold the tortilla over to create a quesadilla and place it back in the pan over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted, pressing down occasionally for extra crispiness.

  • 8

    Remove from the pan, slice into wedges, and serve immediately.

Crispy Black Bean and Sweet Potato Protein Quesadillas

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 Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Sweet Potato Protein Quesadillas

Enjoy a nutritious spin on a classic quesadilla with crispy roasted sweet potato and hearty black beans, elevated by a burst of melty low‐fat cheese and an extra protein boost. This dish is packed with flavor, combining warm spices with the satisfying crunch of a lightly toasted whole wheat tortilla, perfect for a balanced mid-day meal or a wholesome dinner.

NUTRITION

469kcal
Protein
30.2g
Fat
7.4g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

2 Whole Wheat Tortillas

1/2 cup Canned Black Beans (drained)

80 grams Sweet Potato (diced)

1/2 cup Low-Fat Shredded Cheese

1/2 scoop Unflavored Plant Protein Powder

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss with cumin, smoked paprika, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 20 minutes, or until tender and slightly crisp.

  • 4

    While the sweet potato roasts, rinse and drain the black beans. In a small bowl, gently mash about half of the beans, leaving some whole for texture. Stir in the plant protein powder to incorporate the extra protein boost.

  • 5

    Warm the whole wheat tortillas in a dry pan over medium heat for about 30 seconds on each side.

  • 6

    Sprinkle a layer of low-fat cheese on one half of each tortilla. Add a layer of roasted sweet potato, the mashed and whole black beans, and a light sprinkle of extra cumin and smoked paprika if desired.

  • 7

    Fold the tortilla over to create a quesadilla and place it back in the pan over medium heat. Cook for 2-3 minutes per side until the tortilla is golden and the cheese has melted, pressing down occasionally for extra crispiness.

  • 8

    Remove from the pan, slice into wedges, and serve immediately.