Sprouted Corn Quesadillas

  • prep time15 min
  • total time 35 min
  • serves 3

Quesadillas have it all: chicken, beans, cheese and these ones even have sweet potatoes.  While tortillas are usually made from ground wheat flour, try opting for a corn-based tortilla.  Take it a step further and buy a sprouted corn tortilla; sprouting makes the corn easier to digest and increases the protein content.

Courtesy of Tamara Green of The Living Kitchen.

33 Ratings
Directions for: Sprouted Corn Quesadillas


6 sprouted corn tortillas

2 tsp cumin

2 tsp paprika

2 tsp chili powder

½ lime, squeezed

3 Tbsp cilantro, chopped

sea salt

1 cooked chicken breast, sliced

1 can black beans

½ cup baby spinach

1 sweet potato, sliced thinly

1 small red onion, sliced

1 small red pepper, sliced

goat Mozzarella cheese


1. Preheat oven to 375ºF (190ºC). Slice the sweet potato, place on a pan, drizzle with extra virgin olive oil, sea salt and bake for 15 minutes.

2. Meanwhile, heat a sauté pan over medium. Drizzle in olive oil and sauté red onion, red pepper and black beans. Add in the sliced chicken, cumin, paprika, chili powder, sea salt, lime zest and cilantro.

3. Place one layer of tortilla down on a baking sheet, layer spinach on top, then layer the cooked sweet potato and the veggie bean and chicken mixture. Finish by grating mozzarella on top. Put the other tortilla over and bake in the oven for 5-7 minutes at 375ºF (190ºC).

See more: Beans, Cheese, Chicken, Dinner, Main, Mexican, Potatoes, Vegetables


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