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 satisfying quesadilla loaded with hearty black beans, tender sweet potato, fluffy egg whites, and a sprinkle of melted low‐fat cheddar cheese wrapped in a whole wheat tortilla. Each bite delivers a balance of textures and flavors, blending creamy fillings with a crispy, golden exterior.

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NUTRITION

529kcal
Protein
38.5g
Fat
10.1g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

0.75 cup black beans (130g)

0.5 medium sweet potato, diced (57g)

0.5 cup shredded low-fat cheddar cheese (56g)

2 egg whites (66g total)

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    In a small bowl, lightly whisk the egg whites. Pour into the skillet and scramble until just set; remove and set aside.

  • 3

    Add the diced sweet potato to the skillet and sauté for 4-5 minutes until tender. Stir in the black beans and cook for an additional 2 minutes until heated through.

  • 4

    Mix the scrambled egg whites into the black bean and sweet potato mixture. Remove from heat and season with salt and pepper to taste if desired.

  • 5

    Lay the whole wheat tortilla flat and evenly spread the filling mixture over half of the tortilla.

  • 6

    Sprinkle the shredded low-fat cheddar cheese on top of the filling, then fold the tortilla over to create a half-moon shape.

  • 7

    Return the quesadilla to the skillet over medium heat, pressing lightly. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

    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 satisfying quesadilla loaded with hearty black beans, tender sweet potato, fluffy egg whites, and a sprinkle of melted low‐fat cheddar cheese wrapped in a whole wheat tortilla. Each bite delivers a balance of textures and flavors, blending creamy fillings with a crispy, golden exterior.

NUTRITION

529kcal
Protein
38.5g
Fat
10.1g
Carbs
71.7g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (50g)

0.75 cup black beans (130g)

0.5 medium sweet potato, diced (57g)

0.5 cup shredded low-fat cheddar cheese (56g)

2 egg whites (66g total)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat and add the olive oil.

  • 2

    In a small bowl, lightly whisk the egg whites. Pour into the skillet and scramble until just set; remove and set aside.

  • 3

    Add the diced sweet potato to the skillet and sauté for 4-5 minutes until tender. Stir in the black beans and cook for an additional 2 minutes until heated through.

  • 4

    Mix the scrambled egg whites into the black bean and sweet potato mixture. Remove from heat and season with salt and pepper to taste if desired.

  • 5

    Lay the whole wheat tortilla flat and evenly spread the filling mixture over half of the tortilla.

  • 6

    Sprinkle the shredded low-fat cheddar cheese on top of the filling, then fold the tortilla over to create a half-moon shape.

  • 7

    Return the quesadilla to the skillet over medium heat, pressing lightly. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

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