Healthy Sweet Potato Quesadillas
Nutrition Facts
4 Serving Per Container
Serving size 2 slices
| Amount Per Serving | ||
|---|---|---|
|
Calories |
290 |
|
| % Daily Value* | ||
| Total Fat 10 g | 12% | |
| Saturated Fat 3 g | 15% | |
| Cholesterol 15 mg | 4% | |
| Sodium 570 mg | 25% | |
| Total Carbohydrate 45 g | 16% | |
| Dietary Fiber 6 g | 23% | |
| Sugars 3 g | ||
| Includes Added Sugars 1 g | 3% | |
| Protein 8 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 15% | |
| Iron | 8% | |
| Potassium | 15% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 Sweet Potato
- ½ can Black Beans, Rinsed
- 2 cups Spinach
- ½ cup Shredded Cheese
- 1 tbsp Taco Seasoning
- 1 tbsp Olive Oil
- 4 Tortillas
Method of Preparation
Step 1
Heat oil in a pan over medium heat. Add spinach and sprinkle with taco seasoning. Cook until wilted for about 2 minutes. Remove from heat.
Step 2
Pierce sweet potato 4 times with a fork. On a microwave safe plate, cook for 5 minutes or until tender.
Scoop potato out into a large bowl and mash.
Step 3
Add black beans to the bowl and mix.
Step 4
Place a tortilla into a pan over medium heat. Layer sweet potato mixture. Then add a layer of cooked spinach.
Top with shredded cheese and a second tortilla.
Cook until cheese has melted and edges begin to curl. Flip and continue cooking.
Serve with desired dipping sauce; we love a fresh salsa!
