YOUR SOLIN GENERATED RECIPE
Crispy Black Bean and Sweet Potato Protein Quesadilla
Enjoy a flavorful twist on a classic quesadilla that combines the hearty earthiness of black beans with the natural sweetness of roasted sweet potato and a melty layer of reduced-fat cheddar. This recipe delivers a satisfying crunch with every bite, paired with aromatic spices that elevate its taste. Perfect for a protein-packed meal that stays within your nutritional goals.
INGREDIENTS
1 large Whole Wheat Tortilla (70g)
1 cup Black Beans, drained (172g)
1 small Sweet Potato (100g)
1/3 cup Reduced-Fat Cheddar Cheese (28g)
Olive Oil Cooking Spray
1 tsp Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.
Toss the sweet potato cubes with a sprinkle of cumin, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes or until tender and slightly crispy.
While the sweet potato roasts, rinse and drain the black beans. In a small bowl, lightly mash about half of the beans to create a spreadable consistency, leaving some whole for texture. Season with a pinch of cumin, salt, and pepper.
Heat a non-stick skillet over medium heat and give it a light spray of olive oil.
Place the whole wheat tortilla in the skillet. Evenly spread the mashed and whole black beans on one half of the tortilla, then sprinkle the roasted sweet potato cubes over the beans.
Top with the reduced-fat cheddar cheese, ensuring even coverage.
Fold the tortilla in half to enclose the filling and press lightly. Cook for 2-3 minutes until the bottom is crispy and golden, then carefully flip and cook the other side for another 2-3 minutes until the cheese is melted and the tortilla is crisp.
Remove from skillet, cut into wedges, and serve warm. Enjoy your protein-packed, crispy quesadilla!