Black bean sweet potato quesadilla




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2 pcs sweet potatoes, scrubbed

280 g black beans, dried

1 pcs onion, diced

1 clove garlic, chopped

4 pcs naan bread, whole-wheat

2 tbsp olive oil

0.5 tbsp chili powder

0.5 tsp cumin seed, ground

1 tsp smoked paprika

Active time 0 min

Ready in 1 hr 0 min


  1. Soak the beans overnight.
  2. Drain and rinse when ready to use.
  3. Cook the black beans until tender, for 50 minutes.
  4. Drain and place aside.
  5. Cut sweet potatoes in chunks.
  6. Cook the sweet potatoes in a boiling water for 8-9 minutes or until fork tender.
  7. Drain the sweet potatoes and mash using a potato masher.
  8. Stir in the chili powder, cumin, and paprika. 
  9. Place aside.
  10. In a meantime, heat olive oil in a skillet.
  11. Add the onions and cook for 5 minutes.
  12. Add garlic and cook until fragrant.
  13. Toss in beans and stir well. 
  14. Combine with the sweet potatoes.
  15. Spread the mixture over tortillas.
  16. Fold in half.
  17. Heat additional oil in skillet nd add filled tortilla.
  18. Cook until warmed.
  19. Serve.


Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 790.53

Protein 31.29 g

Carbohydrate 126.58 g

Of which sugars 10.75 g

Fat 18.88 g

Of which saturates 5.48 g

Fibre 21.02 g

Sodium 736.74 mg

Good Points

High in Vitamin E

High in Potassium

Source of Copper

High in Vitamin B6

High in Manganese

High in Folate

High in Copper

High in Phosphorus

High in Iron

Source of Pantothenic acid

High in Riboflavin

Source of Calcium

High in Magnesium

High in Zinc

High in Niacin

High in Selenium

High in Thiamin