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 vibrant mash-up of flavors in this crispy quesadilla featuring hearty black beans, tender roasted sweet potato, fluffy egg whites, and melted reduced-fat cheddar tucked in a whole wheat tortilla. Seasoned with a hint of cumin and chili powder, its crispy exterior and melty interior provide a satisfying texture and a delicious, savory bite for a balanced meal any time of the day.

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NUTRITION

561kcal
Protein
39.3g
Fat
7.5g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (40g)

1 cup cooked black beans (172g)

1/2 cup roasted sweet potato (66g)

3 servings egg whites (99g total)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 spray olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp garlic powder

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    In a small bowl, mix the black beans with cumin, chili powder, and garlic powder. Mash slightly with a fork for a spreadable texture.

  • 3

    In a separate bowl, gently scramble the egg whites until just set; season lightly with salt if desired.

  • 4

    Lay the whole wheat tortilla flat and evenly spread the mashed black bean mixture over half of the tortilla.

  • 5

    Layer the roasted sweet potato chunks, followed by the scrambled egg whites, and sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla over the filling to create a half-moon shape.

  • 7

    Place the quesadilla back in the skillet, pressing gently, and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from 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 vibrant mash-up of flavors in this crispy quesadilla featuring hearty black beans, tender roasted sweet potato, fluffy egg whites, and melted reduced-fat cheddar tucked in a whole wheat tortilla. Seasoned with a hint of cumin and chili powder, its crispy exterior and melty interior provide a satisfying texture and a delicious, savory bite for a balanced meal any time of the day.

NUTRITION

561kcal
Protein
39.3g
Fat
7.5g
Carbs
86.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (40g)

1 cup cooked black beans (172g)

1/2 cup roasted sweet potato (66g)

3 servings egg whites (99g total)

1/4 cup shredded reduced-fat cheddar cheese (28g)

1 spray olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp garlic powder

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly coat with olive oil spray.

  • 2

    In a small bowl, mix the black beans with cumin, chili powder, and garlic powder. Mash slightly with a fork for a spreadable texture.

  • 3

    In a separate bowl, gently scramble the egg whites until just set; season lightly with salt if desired.

  • 4

    Lay the whole wheat tortilla flat and evenly spread the mashed black bean mixture over half of the tortilla.

  • 5

    Layer the roasted sweet potato chunks, followed by the scrambled egg whites, and sprinkle with reduced-fat cheddar cheese.

  • 6

    Fold the tortilla over the filling to create a half-moon shape.

  • 7

    Place the quesadilla back in the skillet, pressing gently, and cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

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