Prep Time:
12 minutes
Cook Time
20-25 minutes
Serving Size
2 wedges
Serves
12
Ingredients
2 medium sweet potatoes (approx. 2 cups)
½ teaspoon of ground cumin
½ teaspoon of chili powder
¼ teaspoon of paprika
¼ teaspoon of salt (optional)
1 tablespoon of olive oil
2 garlic cloves, finely chopped
½ cup onion, chopped
1 ½ cup of cooked pinto beans or 1 can of pinto beans, unsalted (15 oz.)
¼ teaspoon of red pepper flakes
2 cups of chopped kale
1 ½ cup of fat-free shredded mozzarella cheese
12 whole wheat tortillas, small
Toppings
Cilantro and plain Greek yogurt for garnish
PREPARATION
- Pierce sweet potatoes with a fork and place in a microwave safe dish. Cover with a damp towel and microwave for 5 minutes. Flip and cook for another 5 minutes until flesh is soft and easily pierced with a fork. Cut open in half and let cool.
- Once sweet potatoes are cool, scoop out the flesh into a medium-size bowl. Mash them with a fork and stir in the cumin, chili powder and paprika (salt, optional).
- Heat olive oil in a large non-stick skillet, over medium heat. Add the onion and garlic and sauté until fragrant, about 1 minute. Add pinto beans and red pepper flakes to sauté for 2-3 minutes, stirring often. Add chopped kale to cook for about 5 more minutes. Carefully transfer bean mix into the mashed sweet potato and stir to combine.
- Place one flour tortilla on the skillet; add a heaping ¼ cup of sweet potato filling and ¼ cup of cheese. Place a second tortilla on top. Let quesadilla cook about 2-3 minutes on each side, until slightly browned. Repeat cooking process with remaining filling and tortillas. Cut quesadillas into 4 wedges and enjoy!
SOURCE
American Institute for Cancer Research
Recipe modified by CHOICES Nutrition Education Program
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