Sweet Potato and Black Bean Quesadillas

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 can (15 oz) black beans, drained and rinsed
• •1 cup shredded cheese (cheddar or Monterey Jack)
• •4 large flour tortillas
• •1 tbsp olive oil
• •1 tsp cumin
• •1 tsp paprika
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)
• •Sour cream or salsa for serving (optional)

Instructions

1. 1

   In a medium pot, boil the diced sweet potatoes in salted water for about 10-15 minutes or until tender. Drain and set aside.

2. 2

   In a large skillet, heat olive oil over medium heat. Add the cooked sweet potatoes, black beans, cumin, paprika, salt, and pepper. Stir to combine and cook for 3-5 minutes until heated through.

3. 3

   Remove the skillet from heat and mix in half of the shredded cheese with the sweet potato and black bean mixture.

4. 4

   Heat a separate skillet over medium heat. Place one tortilla in the skillet and sprinkle a portion of the remaining cheese on one half of the tortilla.

5. 5

   Spoon some of the sweet potato and black bean mixture onto the cheese-covered half of the tortilla. Fold the tortilla over to create a half-moon shape.

6. 6

   Cook for about 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.

7. 7

   Slice the quesadillas into wedges and serve warm, garnished with fresh cilantro and accompanied by sour cream or salsa if desired.