Sweet Potato Quesadilla
One of the easiest healthy lunch ideas for our kids is quesadillas! We used leftover mashed sweet potatoes and black beans to make this lunch extra healthy. It is quick and easy, and the kids loved them!
- 1 medium sweet potato
- 15 ounce black beans, canned
- 1/4 cup cilantro
- 1 tablespoon taco seasoning
- 8 medium tortilla, whole wheat
- 2 ounce cheddar cheese
- 1 cup spinach
Poke sweet potato with a fork a few times and microwave on high for 5 minutes or until soft. Allow to cool to the touch.
Cut open potato and spoon the flesh out into a bowl; mash.
Drain and rinse beans and add to the potato, along with the chopped cilantro and taco seasoning; mix well.
Grate the cheese and roughly chop the spinach.
Heat a large skillet over medium and add a tortilla. Spread with 1/4 of the potato mixture, top with cheese, spinach and another tortilla. Cook for 3-4 minutes, then flip and continue to cook until cheese has melted and tortillas have browned. Remove from heat and cut into quarters; repeat until all remaining ingredients have been used.
Serve quesadillas with sliced apples on the side.
Calories: 491kcal | Carbohydrates: 76g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 1095mg | Fiber: 19g | Sugar: 13g