Sweet Potato Black Bean Quesadillas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.

	this recipe	typical
fat	2%	2%
salt	1%	0%
aromatics	28%	6%
vegetables and beans	51%	6%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

170 g	3 small sweet potatoes ((about 6 ounces) peeling is optional)
8 g	1 tablespoon chili powder
8 g	1 tablespoon ground cinnamon ((more or less to suit your personal taste))
2 g	1 teaspoon cumin
2 g	1 teaspoon smoked paprika
3 g	1/2 teaspoon kosher salt (divided)
1 g	1/2 teaspoon ground chipotle chili pepper
9 g	2 teaspoons extra virgin olive oil
150 g	1 medium yellow onion (diced)
120 g	1 large green bell pepper (cored and diced)
6 g	2 cloves minced garlic
425 g	1 can reduced sodium black beans ((15 ounces) rinsed and drained)
	6 medium-sized 100% whole wheat flour tortillas
141 g	1 1/4 cups freshly grated sharp shredded cheddar cheese
	Optional toppings for serving: light sour cream (or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro)

Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve made these a number of times now ..l they are always a huge success. This is such a yummy combination of things! Absolutely BANGING as one commenter writes. I do have one question though. Just how much sweet potato is actually called for? Is it three ” — a cook, 5.0★

“I made this recipe yesterday and it was very good! I updated my copy to indicate 18oz sweet potatoes as it wasn’t clear. Based on others comments, I did not put in the full tablespoon of cinnamon, but ended up using 2t. I don’t like green bell pepper so I use” — a cook, 5.0★