Autumn is upon us and there’s no better time to try out a new recipe. Made with seasonal ingredients, this recipe for black bean, spinach and sweet potato quesadillas is simple to make, requires very little preparation, and, best of all, features items that could reduce your risk of developing cancer.
For best results, be sure to boost your intake of cancer fighters when you make this dish by dipping or topping the quesadilla with a bold, colorful salsa!
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Nathan Drendel is a licensed and registered dietitian with ProMedica Wellness who has been practicing for more than six years. He received his Bachelor of Science in Dietetics and Nutrition from the University of Minnesota – Twin Cities in Minneapolis, and his Masters of Science in Food and Nutrition from Bowling Green State University in Bowling Green, Ohio, where he currently sits on the Food and Nutrition Advisory Council.