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Mexican

Sweet Potato and Black Bean Quesadillas
Ingredients
Steaming the spud in the microwave speeds up the cook time for this vegetarian take on a Tex-Mex classic. Feel free to serve with your favorite garnishes like sour cream or cilantro.
1 large sweet potato (about 12 oz.)
1 (15.5-oz.) can Nature's Promise Organic Black Beans, drained and rinsed
2 tsp. chili powder
Cooking spray
8 small (6-inch) flour tortillas
2 cups shredded Monterey Jack cheese
3/4 cup prepared salsa
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Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
Preheat oven to 450 degrees F. Peel and chop the sweet potato into 1/2-inch chunks. Add to a medium microwave-safe bowl with 3 tablespoons water. Cover with vented plastic and microwave 6 to 8 minutes, until very tender.
With a fork, mash sweet potato until mostly smooth. Fold in the black beans and chili powder. Season with salt and pepper to taste.
Line a large baking sheet with parchment and coat with cooking spray. Arrange 4 tortillas in a single layer on baking sheet. Spread sweet potato mixture onto tortillas. Top each with 1/2 cup cheese and remaining tortilla. Lightly coat tops of tortillas with cooking spray.
Bake 12 minutes, until tortillas are golden brown and crisp around edges, turning over once. Cut quesadillas into quarters. Serve with the salsa.
 
 
 
 
 
 
 
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