Macro-Friendly Sweet Potato Quesadilla – Carrots ‘N’ Cake


Mashed sweet potatoes combine with cheese, black beans, and spinach in these warm, comforting Macro-Friendly Sweet Potato Quesadillas. Top them with salsa, sour cream, guacamole, or whatever else your taste buds desire.

Macro-Friendly Sweet Potato Quesadillas

If you’re looking for a tasty way to switch up your lunch, these Macro-Friendly Sweet Potato Quesadillas are not only delicious but they’re packed with fiber and plant-based protein. You most likely have most of the ingredients in your pantry and freezer ready to go. Plus, if you cook the sweet potato ahead of time, you can whip these up in no time at all!

If you’re keeping an eye on your macros, this easy recipe can fit into your meals easily. I often forget how much protein you can get from vegetarian sources like beans, cheese, nuts and seeds. If you want more delicious and easy macro-friendly recipes, check out my book, The Everything Macro Diet Cookbook. It includes 300 recipes for every meal and sample meal plans to make shopping and meal prep easier than ever!

Ingredients in Sweet Potato Quesadillas

  • sweet potato
  • salt + pepper
  • whole-grain tortillas
  • black beans
  • baby spinach
  • Cheddar cheese
  • optional toppings: salsa, sour cream, avocado/guacamole

Print

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Description

Mashed sweet potatoes combine with cheese, black beans, and spinach in these warm, comforting Macro-Friendly Sweet Potato Quesadillas. Top them with salsa, sour cream, guacamole, or whatever else your taste buds desire.


  • 1 large sweet potato, peeled and sliced
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • 4 (7-inch) whole-grain tortillas
  • 2⁄3 cup canned black beans, drained and rinsed
  • 1 cup chopped baby spinach
  • 1 1⁄2 cups shredded Cheddar cheese

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Fill a medium saucepan with 1″ of water and bring to a boil over high heat. Place sweet potato in a steaming basket and place bas- ket in the saucepan. Cover and steam for 10–12 minutes until tender.
  3. Transfer sweet potatoes to a bowl and mash with a fork. Season with salt and pepper.
  4. Lay 2 tortillas on the prepared baking sheet and spread with mashed sweet potato.
  5. Top with black beans, spinach, and cheese.
  6. Cover with the remaining tortillas and bake for 10–15 minutes until golden brown and crispy.
  7. Slice into wedges and serve.


How To Hit Your Vegetarian Protein Goal

Black beans are an excellent source of plant-based protein. If you’re looking for additional ways to hit your vegetarian protein goal, you can add a bit of cheese to scrambled eggs, shelled edamame to a green salad, or hemp hearts to your morning oatmeal. They all add up!

Macro-Friendly Sweet Potato Quesadillas

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