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    Home » Blog » side » Sweet Potato and Black Bean Quesadillas

    Sweet Potato and Black Bean Quesadillas

    June 16, 2014 by burntapple 6 Comments

    "Variety is the spice of life." These sweet potato black bean quesadillas pretty well sum that up. They are different but absolutely delicious! The veggies in this help to lighten up the quesadilla and give it great flavor.

    black bean quesadilla

    Have you noticed a pattern? Our family seems to have a "thing" with quesadillas. They are as delicious as they are versatile. This quesadilla has sweet potatoes, black beans and spicy pepperjack cheese. Delicious!

    If you love the idea of throwing a quesadilla on the stovetop or grill this summer for a quick and easy meal, consider trying these as well as some of our other favorites:

    quesadilla recipe

    Barbeque Chicken Quesadillas

    Corn and Black Bean Quesadillas

    Crockpot Chicken Quesadilla

    Veggie Quesadillas

    Print
    Sweet Potato and Black Bean Quesadillas

    Yield: 4 tortillas

    Serving Size: 1 tortilla

    Calories per serving: 306

    Fat per serving: 8gm fat, 3gm sat fat, 531mg sodium, 46gm fiber, 6g

    Ingredients

    • 2 medium sweet potatoes
    • 1 cup black beans (can use cooked or canned black beans)
    • ½ cup shredded pepperjack cheese
    • ¾ cup salsa
    • 4 whole wheat tortillas

    Instructions

    1. Rinse and scrub the sweet potatoes, then pierce the tortillas several times with a fork.
    2. Place the potatoes in the microwave and cook on high for 7-9 minutes. Flip the potatoes halfway through cooking. Cook until the potatoes are tender.
    3. Remove the potatoes from the microwave and allow to cool Once the potatoes are cool, cut each potato in half lengthwise and with a spoon scoop out the insides. Spread the sweet potato insides onto the tortilla. Top with the beans, cheese and salsa. Fold over the tortilla.
    4. Heat a grill or skillet to medium heat. Place the tortilla on the heat and cook for 2-3 minutes until cheese begins to melt and the bottom of the tortilla begins to brown. Flip the tortilla and cook for an additional 2-3 minutes until cheese is melted.
    3.1
    https://burntapple.com/sweet-potato-black-bean-quesadillas/

    Recipe/Nutrition Facts Adapted from Taste of Home

    « Salted Caramel Chocolate Poke Cake with Salted Caramel Chocolate Frosting
    Microwave Barbeque Potato Chips »

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    Reader Interactions

    Comments

    1. Kathi Riemer

      June 16, 2014 at 9:25 am

      These look yummy!! Pinned. Thank you for sharing.

      Reply
    2. Cheryl at Snaps of Ginger

      June 17, 2014 at 9:17 am

      I think I will love this!!! I may even add some chipotle to the sweet potatoes. That's my new favorite way to eat them.

      I hopped over from the Winthrop Chronicles link up.

      Reply
      • burntapple

        June 17, 2014 at 9:45 pm

        Mmm...chipotle. I think I'll try that. I haven't tried it with sweet potato yet.

        Reply
    3. Diane | An Extraordinary Day

      June 19, 2014 at 10:57 am

      Looks deeeeelish!! Thanks for sharing with us a Project Inspire{d}!

      Reply

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    About Me

    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

    Diagnosed with colitis ten years ago and with three young children I had to learn to cook. But life was busy and there wasn't a lot of time to cook or figure out what I could eat!

    Burnt Apple became my personal coffee shop--a place to share, talk and vent! I share minimal ingredient recipes with five ingredients or less and ready in under thirty minutes!

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