Black Bean and Sweet Potato Hummus Quesadillas

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Hi, my name is Ari! I'm a wife and mama to a beautiful family. We are a lot a bit dramatic and live life without any dull moments. I love to make healthy and wholesome meals in the kitchen, with a little bit of chocolate cake on the side. My passion is to help others live a healthy lifestyle in all aspects. Whether it's a kale salad, great cardio, waffles on Sunday, or enjoying the crazy moments of wife and motherhood.

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Quesadillas are one of my family’s favorite dinner options. The best part? They’re easy to make! I like switching up the filling with black beans and sweet potatoes for a healthier, more filling dinner.

Black Bean and Sweet Potato Hummus Quesadilla Recipe

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • Juice of 1 lime
  • 2 tb. olive oil
  • Salt and pepper to taste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Tortillas
  • Pepper jack cheese

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Instructions

  1. Steam your sweet potatoes until soft, about 10-15 minutes.
  2. Once soft, add potatoes in a bowl along with black beans and mash lightly with a fork.
  3. Add mixture to Magic Bullet, along with spices, lime and olive oil.
  4. Puree until smooth, stopping and stirring mixture every so often. If needed, add a little water to thin out mixture.
  5. Add hummus to a bowl and store in the fridge for one week.
  6. To make a quesadilla, use corn or flour tortillas. Spread a good layer of hummus onto one side of the tortilla. Sprinkle pepper jack cheese on top and place another tortilla on top. Cook about 2-3 minutes on each side, serve warm with desired toppings like sour cream, avocado, and salsa!

 

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