Looking for a easy but delicious recipe that’s great for lunch or dinner? We’ve teamed up with Liz at IHeartVegetables.com to bring you this Sweet Potato Quesadilla Recipe.
Ingredients
8 oz sweet potato, cooked
6 oz Monterey jack cheese, shredded
1/2 cup mild salsa
1 (15oz) can black beans, drained
4 (10”) tortillas
Instructions
Prick the sweet potato all over with a fork. Cover it with a damp paper towel and microwave for 6-7 minutes or until the potato is soft.
Let it cool slightly, then cut it open and scoop out the cooked sweet potato.
Mash the salsa, beans, and sweet potato together until combined.
Spread ¼ of the mixture onto one half of a 10” tortilla. Fold the tortilla over and set aside. Repeat with the remaining 3 tortillas.
Stovetop directions:
In a large, non-stick skillet, spray with olive oil or drizzle with a small amount of oil and heat over medium heat for 1 minute.
Cook the quesadillas, two at a time, for 3-5 minutes on each side, or until golden brown.
Oven directions
Preheat the oven to 400 degrees.
Place the quesadillas on a single layer on a baking sheet.
For a crispy exterior, spray or lightly brush the quesadillas with olive oil.
