Ingredients:

  • 1 small sweet potato (about 6 oz/170g), peeled and diced
  • 1 tbsp olive oil (15ml)
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ½ cup canned black beans (120g), rinsed and drained
  • ¼ cup shredded cheddar cheese (25g) - reduced fat
  • 2 (6-inch) whole wheat tortillas
  • ¼ ripe avocado (40g)
  • 1 tbsp plain Greek yogurt (15g)
  • 1 tbsp lime juice (15ml)
  • Pinch of salt

Instructions:

  1. Heat olive oil in skillet, add sweet potato, chili powder, and cumin. Cook until tender, about 8-10 minutes.
  2. Lightly mash black beans with a fork in a small bowl.
  3. Spread mashed beans evenly over one tortilla. Top with cooked sweet potato and cheese.
  4. Fold tortilla in half. Cook in the same skillet over medium heat until golden brown and cheese is melted, about 3-5 minutes per side.
  5. Combine avocado, Greek yogurt, lime juice, and salt in a small bowl. Mash with a fork until smooth.
  6. Cut quesadillas into wedges and serve with avocado crema.