YOUR SOLIN GENERATED RECIPE
Crispy Black Bean and Sweet Potato Quesadillas
Savor these crispy quesadillas filled with hearty black beans, tender roasted sweet potato cubes, melted low-fat cheddar, and fluffy egg whites, all nestled inside whole wheat tortillas. A delightful medley of textures and flavors, finished with a light drizzle of olive oil and a blend of spices to elevate every bite.
INGREDIENTS
2 whole wheat tortillas (50g each)
1/2 cup (130g) cooked black beans
1/2 cup (75g) roasted sweet potato cubes
1/4 cup (28g) shredded low-fat cheddar cheese
2 egg whites (approx. 66g total)
1 tsp olive oil
Seasonings: salt, pepper, paprika, cumin
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for the sweet potato cubes.
Toss diced sweet potato with a light spray of olive oil and a pinch of salt, then roast in the oven for 20-25 minutes until tender.
In a small bowl, lightly whisk the egg whites with a pinch of salt and pepper.
Spray a non-stick skillet with a little olive oil and warm over medium heat. Pour the egg whites and scramble until just set; remove from the skillet.
In a separate bowl, gently mix together the black beans, roasted sweet potato cubes, scrambled egg whites, and shredded cheese. Season the mixture with paprika, cumin, salt, and pepper.
Lay out a tortilla and evenly spread the mixture over half of it. Fold the tortilla over to form a half-moon.
Wipe the skillet clean, lightly spray with olive oil, and heat over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until crispy and golden.
Repeat with the second tortilla. Slice into wedges and serve warm.