Uploaded April 2020 | Updated September 2026, 3 days ago
For today’s Nutritionize Your Kitchen demonstration, we are making black bean and sweet potato quesadillas. Black beans and sweet potatoes complement each other to make a delicious and high-quality plant-based protein. This is an easy meal that will take less than 30 minutes to make and packed with protein and fiber.
INGREDIENTS
2 medium-to-large sweet potatoes, peeled and shredded
1 onion, diced
1-2 tbsp olive oil
2 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Salt/pepper to taste
4-6 whole-grain tortillas
1 cup grated cheddar or Monterey Jack cheese
1 (15 oz) can black beans, drained and rinsed
DIRECTIONS
1. Prepare vegetables. Peel sweet potato and shred using a grater or food processor. Dice onion.
2. In a large skillet, warm the olive oil over medium heat. Add the onions and cook until slightly translucent, about 2 minutes.
3. Add the shredded sweet potatoes and the seasonings. Stir to combine. Once the pan is sizzling, add a ¼ cup water, then cover the pan and reduce the heat to low to avoid burning the contents. Cook, can stir occasionally until the sweet potato is tender and cooked through, about 10 minutes.
4. Make the quesadillas, one or two at a time: Cover half of the tortilla with ¼ cup sweet potato mixture, ¼ cup black beans, and ¼ cup cheddar cheese. Cook for about 4 minutes on each side until slightly browned and crispy.
#wellnessathome #cancerwellness #healthyrecipes
For today’s Nutritionize Your Kitchen demonstration, we are making black bean and sweet potato quesadillas. Black beans and sweet potatoes complement each other to make a delicious and high-quality plant-based protein. This is an easy meal that will take less than 30 minutes to make and packed with protein and fiber.
INGREDIENTS
2 medium-to-large sweet potatoes, peeled and shredded
1 onion, diced
1-2 tbsp olive oil
2 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Salt/pepper to taste
4-6 whole-grain tortillas
1 cup grated cheddar or Monterey Jack cheese
1 (15 oz) can black beans, drained and rinsed
DIRECTIONS
1. Prepare vegetables. Peel sweet potato and shred using a grater or food processor. Dice onion.
2. In a large skillet, warm the olive oil over medium heat. Add the onions and cook until slightly translucent, about 2 minutes.
3. Add the shredded sweet potatoes and the seasonings. Stir to combine. Once the pan is sizzling, add a ¼ cup water, then cover the pan and reduce the heat to low to avoid burning the contents. Cook, can stir occasionally until the sweet potato is tender and cooked through, about 10 minutes.
4. Make the quesadillas, one or two at a time: Cover half of the tortilla with ¼ cup sweet potato mixture, ¼ cup black beans, and ¼ cup cheddar cheese. Cook for about 4 minutes on each side until slightly browned and crispy.
#wellnessathome #cancerwellness #healthyrecipes
