Enjoy Black Bean-Sweet Potato Quesadillas for a vegetarian Mexican dish. These sweet potato quesadillas are made with black beans, jalapenos and avocado.
What You Need
Original recipe yields 4 servings
1 cup chopped sweet potatoes (1/2-inch pieces)
1/2 cup rinsed canned no-salt-added black beans
1 Tbsp. chopped fresh jalapeño peppers
2 Tbsp. chopped fresh cilantro, divided
8 corn tortillas (6 inch)
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1/2 cup chopped avocados
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Let's Make It
Microwave potatoes in medium microwaveable bowl on HIGH 1 min. or until tender. Add beans, peppers and half the cilantro; mix lightly.
Spoon onto 4 tortillas; top with cheese. Cover with remaining tortillas.
Heat large heavy nonstick skillet on medium-high heat. Add 2 quesadillas; cook 3 min. on each side or until cheese is melted and quesadillas are evenly browned on both sides. Remove quesadillas from skillet. Repeat with remaining quesadillas.
Serve topped with sour cream, remaining cilantro and avocados.
Substitute chopped tomatoes for the avocados.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.