Thursday, April 14, 2011

Clean Eating Sweet Potato and Black Bean Quesadillas

Makes 8 servings, 1 quesadilla each
When I lived in Jacksonville, my great friend, Ariana, and I used to take the kids on lunch dates to Native Sun Natural Foods Market. They had an awesome selection of the more unusual things I use in my cooking, like bulk quinoa. They also made delicious food so we could do a bit of shopping and then sit and have a light meal that the kids could eat too. You know there aren’t a lot of places where I actually let me kids eat the food, LOL. One of our favorites was their sweet potato quesadillas. This is Ariana’s version which I have to say I actually like better than the original :)

  • 1 1/2 cups finely chopped onions
  • 2 garlic cloves, minced
  • 3 Tbsp olive oil
  • 4 cups peeled sweet potatoes, grated
  • 1/2 tsp dried oregano
  • 1 tsp chili powder
  • 1 Tbsp ground cumin
  • 1-2 pinches cayenne (I leave this out because I’m wimpy)
  • salt and pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 can of black beans, drained
  • 8 8-inch whole wheat tortillas
ONE: In large non-stick skillet, heat olive oil.
Sauté onions and garlic until the onions are transparent.

TWO: Add the sweet potatoes, oregano, chili powder, cumin, and cayenne. Cover and cook 10 minutes, stirring frequently. Add the black beans, recover, and cook for another 10 minutes, stirring frequently to prevent sticking.

THREE: When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper to taste. Stir well.

FOUR: Spread the sweet potato mixture evenly onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
Fold tortilla in half over filling.

FIVE: Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in the heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
Add more oil to skillet as needed and cook in batches. Serve with salsa and sour cream.

Freeze leftovers using the flash freeze method to feed your freezer stash.


Per serving - 355 Calories (97 Calories from Fat), 11g Fat, 4g Saturated Fat, 8mg Cholesterol, 468mg Sodium, 50g Total Carbohydrates, 10g Dietary Fiber, 9g Sugars, 13g Protein, 285% DV Vitamin A, 8% DV Vitamin C, 17% DV Calcium, 8% DV Iron



  1. Super - I will make a double batch next time. They make a great quick lunch that I can just pull out of the freezer.

  2. Could you make these in a quesadilla maker too???

  3. Wow these were so good and easy too!!!