Gluten-Free Sweet Potato and Black Bean Quesadillas

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 4 gluten-free tortillas
• 2 tablespoons olive oil

Instructions:

1. Boil the sweet potato in a pot of water for 10-12 minutes until tender. Drain and mash.
2. In a bowl, combine mashed sweet potato, black beans, corn, cheese, cilantro, cumin, salt, and pepper.
3. Heat olive oil in a skillet over medium heat.
4. Spread the sweet potato mixture evenly on one half of each tortilla and fold over.
5. Cook the quesadillas in the skillet for 2-3 minutes on each side until golden and crispy.
6. Cut into wedges and serve.

The tortilla is a source of carbs, so in general, quesadillas are very well-rounded nutritionally. They check off the four nutrition boxes we often talk about with our clients: carbs, protein, fat, and fiber. 

How many calories are in a black bean quesadilla?

Nutrition Facts (per serving)

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