Corn, black bean and sweet potato quesadilla recipe

Add this simple, non-meat protein meal to your go-to recipes. This heart smart, low sodium recipe has 13 grams of protein. You can serve this quesadilla with salsa, guacamole, sour cream and cheese for added flavor and nutrients. 

Ingredients

• 2 tablespoons avocado or canola oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups peeled grated sweet potatoes (about 1 pound unpeeled)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon dried parsley flakes
• 1 15-ounce can low-sodium black beans, drained (Do not rinse.)
• 1 cup frozen corn, thawed
• 4 8-inch whole-grain tortillas
• nonstick cooking spray

Directions

1. In a large skillet, heat oil over medium heat. Add onion and garlic. Stir. Cover and cook for 8 minutes, stirring often. Add sweet potatoes, chili powder, cumin and parsley. Stir. Cover and cook for 10 minutes, stirring often. Stir in beans and corn and cook for 1 minute or until heated through.
2. Spread ¼ of the filling on one-half of each tortilla. Make sure to leave a ½-inch border around the edges without filling. Fold each tortilla, pressing the edges together. (If the edges don’t stick together, brush oil around the inside edge.*)
3. Spray a large skillet with nonstick cooking spray. Heat skillet to medium-high heat. Add quesadillas and cook for 2 to 3 minutes, turning halfway through. Quesadillas are ready when tortillas are slightly browned.
4. Enjoy warm.

Serves four.