These quesadillas are hearty and flavorful. They're simple to make and so good with toppings!
Total Time
1hr 15min
5.0
1 Rating
Author: Jeanie and Lulu's Kitchen
Servings:
4
Ingredients
Quesadillas
•
6
Medium
Sweet Potatoes
•
1
cup
GOYA® Black Beans
, drained, rinsed
•
1
Tbsp
Fresh Cilantro
, chopped
•
1/2
tsp
Dried Onions
•
1/2
tsp
Simply Organic Garlic Powder
•
1/2
tsp
Paprika
•
1/2
tsp
Ground Cumin
•
8
Flour Tortillas
•
2
cups
Shredded Mexican Cheese Blend
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
•
as needed
Nonstick Cooking Spray
Optional Toppings
•
to taste
Avocados
, sliced
•
to taste
Sour Cream
•
to taste
Salsa
•
to taste
Fresh Cilantro
, chopped
•
to taste
Queso Fresco
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with foil.
2.
Slice the Sweet Potatoes (6) all over with a knife to ventilate them and allow the oil and seasoning to seep through. Then drizzle them all generously with Olive Oil (as needed) and sprinkle liberally with Salt (to taste) and Ground Black Pepper (to taste). Roast them until tender for about 40 minutes, then let them cool enough to handle.
3.
When they are cool enough to handle, cut them in half and scoop the flesh right out of the skin into a mixing bowl. Then mash them well with a fork. Stir in the GOYA® Black Beans (1 cup), Fresh Cilantro (1 Tbsp), Dried Onions (1/2 tsp), Simply Organic Garlic Powder (1/2 tsp), Paprika (1/2 tsp) and Ground Cumin (1/2 tsp).
4.
Get out a waffle maker and preheat it. Spray it well with Nonstick Cooking Spray (as needed). Take a Flour Tortillas (8) and spread a 1/4 of the filling on it. Sprinkle 1/4 of the Shredded Mexican Cheese Blend (2 cups) on top and close it with another tortilla.
5.
Cook it in the waffle iron for 5 minutes, until slightly crisp on the outside and melty. Repeat this with the remaining filling to make 4 total.
You could also use a panini press or griddle for this recipe instead of a waffle maker.
Nutrition Per Serving
CALORIES
288
FAT
18.5 g
PROTEIN
16.4 g
CARBS
13.9 g
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