Yummy Sweet Potato & Black Bean Quesadillas
vegetarian · toddler · en
These easy sweet potato and black bean wedges are perfect for a cozy winter lunch. The soft, sweet mash pairs perfectly with mild cheese and beans, all wrapped in a lightly toasted tortilla. Great for little hands to grab and gobble!
- For babies under 12 months, omit the cheese or use a very low-sodium variety like Swiss.
- Serve with a side of plain yogurt for dipping instead of sour cream.
- Batch cook and freeze the folded, uncooked quesadillas for busy days.
- Prep
- 5 min
- Cook
- 10 min
- Servings
- 2
- Age
- toddler
Ingredients
Watch how it's made
Steps
In a small bowl, mix the mashed sweet potato with a pinch of cumin until smooth.
Lay the tortillas flat. Spread the sweet potato mixture evenly over half of each tortilla.
Sprinkle the black beans and shredded cheese over the sweet potato layer, then fold the empty half over.
Heat the olive oil or butter in a skillet over medium-low heat. Place the folded tortillas in the pan and cook for 2-3 minutes on each side, until golden brown and the cheese is melted.
Remove from the skillet and allow to cool slightly. Cut into small, toddler-friendly wedges before serving.
Frequently asked questions
Can I use leftover beans?
Yes! Just make sure they are low in sodium and mash them slightly to avoid choking risks for younger babies.
How can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet to bring back the crispiness.
What you'll need
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