Sweet Potato and Black Bean Quesadilla
Sweet Potato and Black Bean Quesadilla
Servings: 6
Calories: 356kcal
Ingredients
- 1 onion chopped
- 3 clove garlic minced
- 1 Tbsp. cumin
- 2 cups sweet potato peeled and grated
- 19 oz. black beans canned, rinsed and drained
- sea salt to taste
- 2 medium (quart) freezer bag
For day of cooking:
- 12 flour tortillas
- optional: cheese, jalapeños, salsa, and/or guacamole
Instructions
Assembly Instructions:
- Mix ingredients and put in 2 medium-sized resealable freezer bags. Remove excess air, seal, and freeze.
Cooking Instructions:
- Thaw. Fry the mixture in a greased skillet on medium heat for about 10 minutes.
- Spread mixture on one side of tortillas. Sprinkle with cheese and if desired, add some sliced jalapeños. Fold over the other half of the tortillas.
- Bake in 350° oven until cheese is melted. Serve with salsa or guacamole.
Notes
You can instead put all of the mixtures in one large resealable bag but I prefer to freeze this recipe in smaller quantities so that I can take just one bag at a time for a lunch size meal.
You can make this gluten free by using gluten free tortillas and dairy free by omitting the cheese or using a dairy free "cheese".
Nutrition
Calories: 356kcal | Carbohydrates: 64g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 637mg | Fiber: 11g | Sugar: 5g | Vitamin A: 6327IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 6mg