Prep
Cook
Serves
10 mins.
10 mins.
4
This is a perfect fast and easy recipe to make for your family if you’re trying to incorporate a meatless meal option or are looking for a great vegetarian appetizer for a party.
Every week I try to plan lunches and one or two dinners that are packed full of protein from sources other than the meat section of the grocery store. Beans are extremely healthy and a great source of protein.
Another added benefit to this meal is that black beans are full of fiber. One cup of black beans contains 15 grams of fiber. Most people don’t get enough fiber in their diet, especially kids. This dinner is a great way to fulfill daily dietary needs that help you to feel less sluggish.
If eating whole black beans isn’t appealing, try them smashed. I can buy refried black beans at my local store but if you can’t find them, use a potato masher or a strong fork to smash a can of black beans. Add a little water if needed, to help to smooth them out, and warm them in a pan or in the microwave.
Speaking of the microwave, I buy smaller sweet potatoes so that I can cook them in the microwave while I grate the cheese and prep the other ingredients. In four to five minutes I have cooked sweet potatoes that are ready to be diced.
A healthy meal that was prepared in less than 15 – 20 minutes is a win in my book! I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram for daily updates!
Cook and dice the sweet potatoes. I use my microwave to make this an even faster meal, but you can bake, boil, or pressure cook the sweet potatoes. I clean the potatoes, poke holes in them and then wrap them in a damp paper towel and microwave for two minutes and then flip them and microwave for 2-3 more minutes. I only cook 1 or 2 potatoes at a time in my microwave. If you’re using a larger potato you may need to add more time. Once cooked, peel the potato and then dice it into small pieces.
While the sweet potatoes cook, shred your favorite cheese or use bagged cheese. For this recipe I used mozzarella and sharp cheddar, but pepper jack is delicious too.
Drain a can of black beans and warm them in a pan over medium low heat or in a microwave safe bowl.
To assemble the quesadillas, on half of a medium flour tortilla, sprinkle the cheese, diced sweet potatoes, and a layer of black beans. Top with extra cheese if desired and then fold the quesadilla in half. Don’t over stuff them so that they’re easy to manage.
Warm a nonstick skillet over medium to medium high heat and add a little butter. I don’t use a lot, but I add enough so that both sides of my quesadilla will be coated in butter.
Cook the quesadillas on both sides until browned. I stand them up in the pan and cook the fold last to ensure that the entire tortilla is browned. If you need a little more butter as you flip the quesadilla add it. As you continue to cook the quesadillas the pan will get hotter, lower the temperature as needed to avoid burning the butter and the tortillas.
Notes** I usually make 2 per person, adjust the amounts according to your family’s needs. Suggested toppings – sour cream, guacamole, salsa, shredded lettuce, and diced tomatoes
