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, crispy quesadilla featuring roasted sweet potato and hearty black beans, complemented by a light egg white scramble and melted cheddar. This balanced dish delivers a satisfying crunch, a burst of flavor, and a nutrient-packed profile perfect for any meal of the day.

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NUTRITION

541kcal
Protein
32g
Fat
12.5g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

0.75 cup Black Beans (~130g)

1 large Whole Wheat Tortilla (~71g)

1/3 cup Shredded Cheddar Cheese (~37g)

2 large Egg Whites (~66g)

Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Roast or sauté the cubes until tender and lightly crisp, about 8-10 minutes. Season lightly with salt and pepper if desired.

  • 3

    In a bowl, mash the black beans slightly, leaving some whole for texture. Mix in the roasted sweet potato cubes.

  • 4

    In a separate small bowl, whisk the egg whites until slightly frothy and then pour into the skillet to create a thin scramble. Cook until just set.

  • 5

    Place the whole wheat tortilla on the skillet. Evenly spread the black bean and sweet potato mixture over half of the tortilla.

  • 6

    Sprinkle shredded cheddar cheese on top of the filling, then add the cooked egg whites.

  • 7

    Fold the tortilla in half over the filling and press gently. Cook each side for 2-3 minutes until the tortilla is golden and crispy and the cheese is melted.

  • 8

    Remove from heat, 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, crispy quesadilla featuring roasted sweet potato and hearty black beans, complemented by a light egg white scramble and melted cheddar. This balanced dish delivers a satisfying crunch, a burst of flavor, and a nutrient-packed profile perfect for any meal of the day.

NUTRITION

541kcal
Protein
32g
Fat
12.5g
Carbs
76.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (~114g)

0.75 cup Black Beans (~130g)

1 large Whole Wheat Tortilla (~71g)

1/3 cup Shredded Cheddar Cheese (~37g)

2 large Egg Whites (~66g)

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Roast or sauté the cubes until tender and lightly crisp, about 8-10 minutes. Season lightly with salt and pepper if desired.

  • 3

    In a bowl, mash the black beans slightly, leaving some whole for texture. Mix in the roasted sweet potato cubes.

  • 4

    In a separate small bowl, whisk the egg whites until slightly frothy and then pour into the skillet to create a thin scramble. Cook until just set.

  • 5

    Place the whole wheat tortilla on the skillet. Evenly spread the black bean and sweet potato mixture over half of the tortilla.

  • 6

    Sprinkle shredded cheddar cheese on top of the filling, then add the cooked egg whites.

  • 7

    Fold the tortilla in half over the filling and press gently. Cook each side for 2-3 minutes until the tortilla is golden and crispy and the cheese is melted.

  • 8

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