Black Bean and Sweet Potato Quesadillas

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  • Makes: 4 servings
  • Serving Size: 1 quesadilla
  • Makes: 4 quesadillas
  • Prep: 30 mins
  • Cook: 4 mins per batch

Black Bean and Sweet Potato Quesadillas

Directions

  1. In a large skillet heat oil over medium heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in the next four ingredients (through cumin); heat through.
  2. Layer mashed sweet potatoes, half of the cheese, bean mixture, spinach, and the remaining cheese on half of each tortilla. Fold tortillas over filling, pressing gently.
  3. Wipe skillet with paper towels; heat over medium heat. Add quesadillas, one at a time, and cook 4 to 6 minutes or until filling is heated through and tortilla is crisp, carefully turning once.
  4. Cut each quesadilla into four wedges. Serve warm with tomato salsa, corn salsa, and/or guacamole.

From the Test Kitchen

*Tip:

For prepared mashed sweet potatoes, peel and quarter 12 to 15 ounces sweet potatoes. In a covered medium saucepan cook potatoes in enough boiling salted water to cover for 25 to 30 minutes or until very tender. (Or place in a casserole with 1/2 cup water. Microwave, covered, 8 to 10 minutes or until very tender, stirring once.) Drain and mash sweet potatoes; measure 1 1/2 cups..

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Nutrition Facts (Black Bean and Sweet Potato Quesadillas)

  • Per serving:
  • 530 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 25 mg chol. ,
  • 1258 mg sodium ,
  • 77 g carb. ,
  • 13 g fiber ,
  • 8 g sugar ,
  • 22 g pro.
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