Spiralized Sweet Potato & Black Bean Quesadillas

Spiralized Sweet Potato & Black Bean Quesadillas requires around 25 minutes from start to finish. This recipe makes 4 servings with 540 calories, 19g of protein, and 29g of fat each. For $1.85 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of cilantro, sweet potato, monterey jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Cookie and Kate. It works well as a hor d'oeuvre. Plenty of people made this recipe, and 982 would say it hit the spot. This recipe is typical of Mexican cuisine. With a spoonacular score of 95%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Sweet Potato Black Bean Quesadillas, Sweet Potato Black Bean Quesadillas, and Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary. Scoop it into a bowl for dipping.IF YOU HAVE A SPIRALIZER: Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).IF YOU DON'T HAVE A SPIRALIZER: Slice your sweet potatoes into " cubes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch salt. Stir to combine. Once the pan is sizzling, add a scant cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.Make the quesadillas, one or two at a time: Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about cup shredded cheese. Cover the cheese with th of the cooked sweet potatoes and cup beans. Sprinkle about cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy. Transfer it to a cutting board. Repeat with remaining quesadillas.Slice each quesadilla into three even wedges using a sharp pizza cutter or chef's knife. Serve immediately, with avocado salsa verde on the side.

 

Step by step:

1. Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary. Scoop it into a bowl for dipping.IF YOU HAVE A SPIRALIZER: Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).IF YOU DON'T HAVE A SPIRALIZER: Slice your sweet potatoes into " cubes. In a large skillet, warm the olive oil over medium heat.

Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch salt. Stir to combine. Once the pan is sizzling, add a scant cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.Make the quesadillas, one or two at a time

1. Heat a 10-inch skillet over medium heat. Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle one-half of the tortilla with about cup shredded cheese. Cover the cheese with th of the cooked sweet potatoes and cup beans. Sprinkle about cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula.

2. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes.

3. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy.

4. Transfer it to a cutting board. Repeat with remaining quesadillas.Slice each quesadilla into three even wedges using a sharp pizza cutter or chef's knife.

5. Serve immediately, with avocado salsa verde on the side.

Nutrition Information:

covered percent of daily need