Healthy Fact of the Day: Sweet Potato and Black Bean Quesadillas are a nutritious and flavorful twist on traditional quesadillas, offering a combination of sweet, savory, and spicy flavors.
Now, let's dive into the recipe! |
|
| Sweet Potato and Black Bean Quesadillas |
|
| - 2 medium-sized sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 8 whole wheat or corn tortillas
- 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro leaves for garnish (optional)
- Salsa and Greek yogurt for serving (optional)
|
|
| - Steam or microwave the diced sweet potatoes until they are tender. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped red onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened.
- Stir in the black beans, cooked sweet potatoes, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.
- In a separate dry skillet, warm the tortillas over medium heat.
- Place a tortilla in the skillet and sprinkle with a portion of the shredded cheese.
- Spoon the sweet potato and black bean mixture over half of the tortilla.
- Fold the tortilla in half, creating a quesadilla. Press it down with a spatula and cook until the cheese is melted and the tortilla is golden brown.
- Repeat the process for the remaining tortillas.
- Garnish the quesadillas with fresh cilantro leaves if desired.
- Serve your Sweet Potato and Black Bean Quesadillas with salsa and Greek yogurt on the side if desired.
|
| | Enjoy these delicious and wholesome quesadillas as a satisfying and nutritious meal! Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day! | |
| |
0 komentar:
Posting Komentar
Terima kasih atas komentar anda