Sweet Potato And Black Bean Quesadilla

This Sweet Potato and Black Bean Quesadilla is a delicious and nutritious dish that combines the flavors of Saint Lucian Cuisine with a Mexican twist. It's a perfect option for a quick and satisfying meal.

Vegan Gluten Free Main Course Saint Lucian Quesadilla Sweet Potato Black Bean Vegetarian
Sweet Potato And Black Bean Quesadilla

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cups shredded cheese
  • 8 whole wheat tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook until tender, about 8-10 minutes.
  2. Add the diced red bell pepper and red onion to the skillet and cook for an additional 2-3 minutes.
  3. Stir in the black beans and season with salt and pepper. Cook for another 2-3 minutes, then remove from heat.
  4. Place a tortilla in a separate skillet over medium heat. Sprinkle a layer of cheese on one half of the tortilla, then spoon the sweet potato and black bean mixture on top of the cheese. Fold the tortilla in half and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
  5. Repeat with the remaining tortillas and filling.
  6. Serve the quesadillas hot, with your choice of toppings and sides.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350
Carbohydrates
45g
Protein
12g
Fat
10g

Supplies

Large skillet Knife Cutting board Spatula

Tools

Skillet

Serving suggestions

Serve the quesadillas with a side of salsa, guacamole, and a fresh green salad.

Tips & tricks

For a spicier kick, add some chopped jalapeños to the sweet potato and black bean mixture.

Cost

$12