Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Black Bean and Sweet Potato Quesadillas
  • 1-16 ounce can vegetarian refried black beans (look for a brand that is low in fat and does not contain any lard)
  • 1/2 to whole 4 ounce can of diced green chilis (or type and amount of your favorite chili peppers, to taste for your family)
  • 1 large (or 2 small) sweet potatoes (bake until soft, peel, and mash)
  • 1/2 to 1 teaspoon ground cumin
  • shredded low-fat or soy cheddar cheese
  • shredded chicken breast (optional) – can do this ahead of time, refrigerate and have ready to use
  • low-fat tortillas 8-12 (depending on size)

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Black Bean and Sweet Potato Quesadillas (cont.)

Directions:

Mix refried beans, chilis, sweet potatoes, and cumin together. Assemble quesadillas by spreading about 1/3 cup or so on one tortilla, sprinkle about 1 tbsp of cheese on top of bean/potato mixture, add 1-2 tablespoons of shredded chicken if desired, top with second tortilla, and cook on non-stick or lightly oiled griddle until tortillas are lightly browned and insides are hot (be careful not to burn).

Serve with a variety of salsas, guacamole, some low-fat chips, and fresh fruit for a quick, filling, and easy supper or lunch.

This will serve 4 generously and could feed 5-6 if no one is a huge eater.