Keyword
black beans, mexican, quesadillas, sweet potatoes
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings2people
Ingredients
2medium sweet potatoespeeled and cut into little cubes
2tspcumin
1tspchili powder
1tspsea salt
1/2tsppepper
1tspgarlic powder
1/4tspcayenne pepper
2tspolive oil
15ozcan black beansdrained and rinsed
8six inch tortillas
2cupsshredded cheese of your choiceI like Italian. Tom uses Mexican.
Instructions
Preheat oven to 400F.
Place sweet potato cubes in a medium sized bowl and drizzle with oil. Sprinkle spices over cubes and toss to coat. Spread cubes out on a greased baking sheet and cook for 30-35 minutes (or until tender).
Heat up a large skillet over medium-high heat. Place one tortilla on the skillet, sprinkle with 1/8 cup of cheese, add sweet potato cubes and black beans, plus another 1/8 cup of cheese and top off with a second tortilla. Cook the quesadilla for about 2 minutes on each side (or until cheese melts and tortilla is golden) - I recommend pressing the quesadilla down with another heavy skillet while it's cooking