Crispy Black Bean Sweet Potato Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadillas

Enjoy a delicious twist on a classic quesadilla featuring tender roasted sweet potato, hearty black beans, and melty low‐fat cheddar cheese tucked inside a whole wheat tortilla. The combination of savory spices and a crispy finish makes for a satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

596kcal
Protein
31.5g
Fat
11.6g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans (canned, drained)

1 Whole Wheat Tortilla

Combined serving of Low-Fat Cheddar Cheese (~35g)

Olive Oil Cooking Spray

Spices (Chili Powder, Cumin, Salt)

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Sprinkle with a pinch of chili powder, cumin, and salt.

  • 3

    Add the sweet potato cubes to the skillet and sauté for about 5-7 minutes until they begin to soften.

  • 4

    Stir in the black beans and cook for an additional 2 minutes until warmed through.

  • 5

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

  • 6

    Sprinkle the low-fat cheddar cheese over the mixture.

  • 7

    Fold the tortilla in half to cover the filling. Return the quesadilla to the skillet.

  • 8

    Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted.

  • 9

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

Crispy Black Bean Sweet Potato Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean Sweet Potato Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Sweet Potato Quesadillas

Enjoy a delicious twist on a classic quesadilla featuring tender roasted sweet potato, hearty black beans, and melty low‐fat cheddar cheese tucked inside a whole wheat tortilla. The combination of savory spices and a crispy finish makes for a satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

596kcal
Protein
31.5g
Fat
11.6g
Carbs
86.6g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans (canned, drained)

1 Whole Wheat Tortilla

Combined serving of Low-Fat Cheddar Cheese (~35g)

Olive Oil Cooking Spray

Spices (Chili Powder, Cumin, Salt)

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Sprinkle with a pinch of chili powder, cumin, and salt.

  • 3

    Add the sweet potato cubes to the skillet and sauté for about 5-7 minutes until they begin to soften.

  • 4

    Stir in the black beans and cook for an additional 2 minutes until warmed through.

  • 5

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

  • 6

    Sprinkle the low-fat cheddar cheese over the mixture.

  • 7

    Fold the tortilla in half to cover the filling. Return the quesadilla to the skillet.

  • 8

    Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted.

  • 9

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