Mini Black Bean & Sweet Potato Quesadillas

Combining roasted sweet potatoes, black beans, grilled corn, and poblano peppers, these quesadillas offer a hearty, fiber-rich snack. Baked until crisp and served with fresh pico de gallo, they’re a lighter take on a classic favorite. 

INGREDIENTS  

2 cups roasted sweet potato, scooped 

15 ounces black beans, cooked 

1 cup grilled corn 

1/2 cup roasted poblano peppers 

1/4 cup cilantro, chopped 

1 teaspoon cumin 

1/2 teaspoon smoked paprika 

1 pinch of salt 

1 pinch of black pepper 

12 six-inch whole-wheat tortillas 

1-1/2 cups Jack cheese, shredded 

12 ounces pico de gallo 

INSTRUCTIONS

1. Preheat oven to 400 F.  

2. Add the roasted sweet potato to a large bowl along with black beans, grilled corn, roasted poblano peppers, cilantro, cumin, smoked paprika, salt, and pepper. Mix well.  

3. Spread filling on half of each tortilla. Top with cheese then fold closed.  

4. Lightly spray both sides with olive oil.  

5. Bake for about 10–12 minutes, flipping once halfway through, until crisp and lightly browned.  

6. Serve each quesadilla with 1 ounce of pico de gallo.