When I think quesadillas, I automatically think back to my college days. My go-to meal after a long day of classes or maybe after a night out was an ooey gooey cheesy quesadilla. It is still to this day one of my favorite quick and easy comfort meals. As soon as I made this for Wes, it became one of his favorites as well!
The thing I love most about quesadillas is how versatile they are. If you have a tortilla, cheese, and salsa in your fridge and pantry, you can easily whip up a quesadilla. Add some leftover meat or beans and you have yourself a balanced and filling dish.
This particular recipe was inspired by a dish from one of my favorite vegetarian restaurants. These sweet potato and black bean quesadillas tickle all of those taste buds of yours. You get the sweetness from the sweet potato and a garlicy acidic kick from the salsa verde. The black beans make it super filling and adds the necessary protein and fiber. It is perfect for a weekday meal or your upcoming Cinco de Mayo celebrations.
The Recipe
An authentic Mexican quesadilla normally calls for corn tortillas. As the dish became more Americanized, the corn tortilla was replaced with flour in many instances. Whole wheat flour tortillas are the vessel used in my version.
The Filling
For the filling, simply peel and dice a medium sweet potato and small onion and saute with salsa verde in a cast iron pan or non-stick frying pan. Add black beans and cook until sweet potatoes are tender.
Mix in chopped cilantro, ground cumin, onion powder, garlic powder, and salt and pepper to taste. Remove from pan and set aside.
Either clean the current pan you are using, or use a different frying pan for the next step.
The Assembly
To make each quesadilla (this recipe makes 4) place a 1\2 cup of the mixture onto one side of a medium sized tortilla and sprinkle on cheddar cheese. Fold the quesadilla over. Cook on both sides until the tortilla turns light brown and the cheese melts.
Repeat with 3 more tortillas. If you have leftovers, don’t you worry! These babies freeze well for an even easy and quick meal on a busy day.
Suggested Toppings
- Greek plain yogurt (perfect high protein sour cream replacement)
- Additional salsa verde
- Pico de Gallo
- Queso fresco (crumbling cheese)
- Guacamole
- Hot sauce
- Lime
- Cilantro
What You May Need
Nutrition Scoop
This quesadilla is a perfect lacto-vegetarian friendly meal. To make vegan, hold the cheese or try non dairy alternative cheese. This recipe is a good source of fiber from the beans and whole wheat wrap. Fiber has many health benefits including normal GI health, lowering cholesterol, inflammation, and maintaining normal blood sugars.
Enjoy!
– Hungry Momma
Hungry Momma Nutrition
Yields 4
Serves 4
Looking for a quick and easy vegetarian meal that your whole family will love? These quesadillas are a perfect week-day meal after a long work day!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 tablespoon olive oil
- 4 whole wheat flour tortillas
- 1 medium sweet potato, peeled and diced small
- 1 small white onion
- 1 cup low sodium black beans, drained and rinsed
- 1/2 cup salsa verde
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup low fat shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in cast iron skillet or non-stick frying pan on medium heat.
- Peel and dice (small) sweet potato and onion and place in heated frying pan. Add salsa verde.
- Add black beans and cook until sweet potatoes are tender.
- Mix in chopped cilantro, ground cumin, onion powder, garlic powder, and salt and pepper to taste. Remove from pan and set aside.
- In a clean pan, place a 12 cup of the mixture onto one side of a medium sized tortilla. Sprinkle in 1/4 cup of cheddar cheese. Fold the quesadilla over. Cook on both sides until the tortilla turns light brown and the cheese melts.
- Repeat with 3 more tortillas.
- Top with your favorite toppings!
Notes
If you have leftovers, don't you worry! These babies freeze well for an even easy and quick meal on a busy day.
Calories
Fat
Carbs
Protein
No Comments