Creamy sweetpotato puree and garlicky black beans and spinach make a sweet and savory filling for these gluten-free, vegetarian quesadillas the whole family will love!
Disclaimer: I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.
In case you missed my previous post, it’s sweetpotato season and no, I didn’t misspell that. California sweetpotatoes are now being known as one word to emphasize that they are not the “sweet potato” you are used to. California sweetpotatoes are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. End result: a visually higher quality, more attractive sweetpotato. Sweetpotatoes are also not white potatoes and yams, the latter of which are imported from the Caribbean and are starchier than sweetpotatoes.
Nutritionally, one medium cooked California sweetpotato contains 105 calories, 2 grams of protein, 4 grams of fiber, and is a good source of vitamins C and A.
So that’s the California sweetpotato story. Now, what do you do with them? Well, you could make my Kale & Sweetpotato Lentil Salad or one of the many sweetpotato recipes my fellow ReDuxers have posted (links below). Or, you could take sweetpotatoes for a Mexican spin and make these Nutritioulicious Sweetpotato Black Bean Quesadillas!
Creamy sweetpotato puree and garlicky black beans and spinach make a sweet and savory filling for gluten-free, vegetarian quesadillas. Top with salsa and guacamole for a fun Mexican night dinner!
Recipe Type: Entree, Main Dish
3 medium California sweetpotatoes (I used one of each variety sent to me)
⅓ cup chopped cilantro
3 tablespoons lime juice
¼ teaspoon Kosher salt, divided
½ teaspoon ground cumin
Freshly ground black pepper
1 tablespoon olive oil
1 garlic clove, minced
5 ounces baby spinach leaves
1 15-oz can no salt added black beans, drained and rinsed
1 teaspoon chili powder
Nonstick cooking spray
16 soft yellow corn tortillas (6")
½ cup shredded reduced-fat Monterey Jack & Cheddar cheese blend, divided
Preheat oven to 400 degree F. Wrap sweetpotatoes individually in aluminum foil. Bake for about 1 hour, until sweetpotatoes are very soft and skin peels off easily. Once cool enough to handle, puree sweetpotatoes using a food processor or hand immersion blender. Once sweetpotato puree is smooth, use a spoon to mix in cilantro, lime juice, ⅛ teaspoon salt, cumin, and pepper. Set aside.
In a medium skillet, heat 1 tablespoon olive oil over medium-high. Add garlic and saute for 30 seconds. Add spinach and saute until wilted. Add the beans, chile powder, remaining ⅛ teaspoon salt, and a few grinds of black pepper and stir to toss. Remove from heat and transfer to mixing bowl. Wipe the skillet with a paper towel, coat with nonstick cooking spray, and place on stove over medium-low heat.
Spread about ¼ cup sweetpotato mixture on 1 corn tortilla. Place in skillet, top with about 2 tablespoons of the black bean-spinach mixture and 1 tablespoon cheese. Cover with another tortilla and press down with spatula. Cook for 2 minutes, flip, and cook another 2 minutes until cheese is melted and tortilla starts to crisp. Repeat with the remaining tortillas; serve with salsa and guacamole if desired.
For a complete meal, serve quesadillas with a side salad, like this Spinach Salad.
Serving Size: 1 quesadilla Calories: 310 Fat: 5 g Sat Fat: 1 g Carbohydrates: 53 g Sugar: 2 g Sodium: 360 mg Fiber: 9 g Protein: 16 g Cholesterol: 5 mg