Recipe: Chocolate-Walnut Quesadillas

🍫🫐 This is one of those accidental recipes that you throw together when you’re hungry and then realize how delicious it is!

Warning: these dessert quesadillas are addicting. The walnuts, blueberries, and chocolate go surprisingly well together.

Makes 4 servings.

Ingredients:

• 2 x 10-inch whole-grain tortillas

• 1.5 ounces dark chocolate

• 2-3 Tbsp walnut butter

• ½ to ¾ cup blueberries

Directions:

1. Heat a medium skillet over medium heat and place a tortilla in it, warming it for 30-60 seconds on each side. Repeat with the second tortilla.

2. While the tortillas are warming, melt the dark chocolate in a microwave for about 1 minute, or in a small double boiler. Be sure to stir the chocolate occasionally while it’s warming so that it melts evenly.

3. Place one warmed tortilla on a plate and spread the walnut butter on it, ensuring it’s covered right up to the edges. Sprinkle the blueberries over the walnut butter, and then drizzle with the melted chocolate.

4. Top with the other tortilla, lightly pressing it down to gently “smush” the mixture together. 

5. Cut into quarters and serve! 

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Anastasiia Magonova from Getty Images

Recipe: Sweet Potato Black Bean Quesadillas

1 Serving

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

• ⅓ Tbsp olive oil (sub coconut oil)

• ⅛ onion, chopped

• ⅓ sweet potato, chopped into small cubes

• Salt and pepper to taste

• ⅓ green bell pepper, chopped (sub jalapeno)

• 4 oz can of black beans, rinsed and drained

• ⅓ clove garlic, minced

• ⅛ tsp chili powder and ½ tsp more if you like more heat

• ⅓ tsp paprika

• ⅓ tsp cumin

• Cooking spray

• 1 large tortilla

• 1 cup shredded cheese, any kind works (I used mozzarella)

• ¼ cup salsa for serving

Directions:

1. Preheat your oven to 400° F.

2. Add 1 Tbsp olive oil to a skillet over medium heat. Then add the sweet potatoes and onions with a little salt and pepper. Cover the pan and let the potatoes and onions cook down for about 10-15 minutes, until the sweet potatoes are pretty soft. 

3. Add the green bell pepper, black beans, garlic, chili powder, paprika, cumin, and more salt and pepper. Stir well and cook until the bell pepper has softened, about 10 more minutes.

4. Assemble the quesadillas: Spray a baking sheet with cooking spray. Add a tortilla and sprinkle ½ cup of cheese over one half. Scoop about ¾ cup of filling on top of the cheese. Sprinkle another ½ cup cheese on top of the filling. Fold the tortilla over so it covers the filling and press down gently to even it out. Repeat 2 more times. Note that if you have extra filling, you can freeze it on it’s own or make more quesadillas to freeze to use in the future!

5. Bake the quesadillas at 400° F for 15-20 minutes. No flipping needed! Let them cool before cutting and placing them in containers.

Photo Credit: Canva by nata_vkusidey from Getty Images Pro