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Nutritional Recipes

Sweet Potato and Black Bean Quesadillas

Written by COA Nutrition Team On May 3, 2018

Get the fiesta started with this delicious nutrient-packed version of a Mexican favorite! Happy Cinco!

INGREDIENTS

  • 2 Tbs. vegetable oil
  • 1 small red onion, finely chopped (1 cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups grated sweet potatoes
  • 1 cup fresh or frozen corn kernels
  • 2 tsp. ground cumin
  • 2 tsp. fresh chopped cilantro
  • 1/2 tsp. dried oregano
  • 4 8-inch flour tortillas

DIRECTIONS

  1. Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 
8 minutes.
  2. Add sweet potatoes, cumin, and oregano; Cover and cook for 
10 minutes, stirring often. Stir in corn and beans, cook for 1 minute, or until heated through. Add the cilantro and season with salt and pepper to taste.
  3. Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)
  4. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.
  5. Serve it warm topped with salsa and guacamole.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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