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Savory Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup Swiss chard chopped
  • 1/2 cup grated cheese cheddar or Monterey Jack
  • 8 whole wheat tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup walnuts toasted (for pesto)
  • 1/2 cup Parmesan cheese grated (for pesto)
  • 1-2 cloves garlic for pesto
  • Juice of 1 lemon for pesto
  • 3-4 tablespoons water for pesto

Method
 

  1. Prepare the pesto by blending the ingredients.
  2. Cook the sweet potatoes.
  3. Mash the sweet potatoes and mix with black beans.
  4. Assemble the quesadillas.
  5. Cook the quesadillas in a skillet.
  6. Slice and serve with Swiss chard pesto.