Recipe by Holly L
"I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!"
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sweet potato, peeled and diced
chopped fresh cilantro
1 (19 ounce) can
black beans, drained and rinsed
8 (8 inch)
shredded Cheddar cheese
Very good meatless recipe but is fab when spiced up a bit more. I doubled the corn, used 2 cups of mashed sweet potatoes, and added LOTS of cilantro. I tripled the chili pwd and added cumin, garlic pwd. cayenne, and anything else I thought would taste good! I used a mixture of sharp cheddar and pepper jack cheeses, and just mixed everything together, except cheese, to simplify. Served it with avocado, sour cream, and salsa. Yum! Will absolutely make again.
I thought it was pretty good, but my husband and boys did not like it at all. My husband just couldn't get the idea of sweet potato pie on a tortilla out of his head.
Tried this for dinner tonight, really good! I also went the lazy route, once the potatoes were softish, I poured the water off and added black beans and corn, garlic, chili, and onion powder to the same pot, then just mushed it all together. Spread on whole wheat tortilla and added spinach and cheese, and voila, dinner! Nice basic recipe that you could add lots of interesting things to, definitely a keeper. Thanks!
Delicious, healthy, and nutritious. I will make these again!
Found this online for my mom, who's a less than average cook. Easy to make, quick, and yummy. Gave it to an 8, 10, and 12 year old, they loved it (Very picky eaters). Only tweak would be to double the amount of spices in the sweet potatoes.
so, these are perfect. great alternative to a meat quesadilla; the sweet / savor combo is wonderful as a side dish for a meal. I
Took this to a barbeque with salsa and guac on the side, even cold they went over well. all gone!
Loved this recipe. I thought it wasn't spicy enough, so I added half a jalapeño, and some cayenne pepper, and extra chili powder, and mixed the corn and beans into the sweet potato. I used less salt; it isn't needed if it's spicy enough. Topped it with guacamole and salsa. Very tasty.
Pretty good but not wowed by it. The high sodium content is a distraction to an otherwise healthy appetizer (nearly half the sodium is attributable to the flour tortillas). Take note of the 1/2 teaspoon salt in the ingredients as there are two references in the instructions about adding salt . . . one when boiling the potatoes and another as a seasoning after mashing the potatoes. It’s unclear if the specified amount is intended to be divided or not. So you may want to do a taste test before adding 1/2 teaspoon salt as a seasoning. Had to add other seasonings to make this more palatable (i.e., onion powder, garlic powder, and a dash of cayenne pepper). We had 10" flour tortillas, and the recipe made three rather than four 8". Used a cast iron pizza pan to cook the quesadillas and a cake lifter which made it very easy to flip them over. At medium heat, the cast iron pan caused them to brown quicker than the time stated in the instructions (i.e., about 2 to 3 minutes per side).
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Sweet Potato Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 152
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