Sweet Potato and Black bean quesadilla

Sweet Potato and Black bean quesadilla
  • 1 large sweet potato
  • 1 tbsp chili powder
  • 1 can black beans drained
  • ¼ cup chopped cilantro
  • 8 whole wheat tortillas
  • 1 cup pepper jack cheese shredded
  • 1 tsp oregano
  • 2 tsp garlic powder
  1. Pierce the skin of the sweet potato with a fork and microwave for 5 minutes on high and allow to cool slightly.
  2. Cut the sweet potato in half lengthwise and scoop the flesh into a medium bowl.
  3. Mash sweet potato until smooth.
  4. Add beans, cilantro, and taco seasoning mix to the mashed sweet potatoes and mix well.
  5. To cook the quesadillas, heat a skillet over medium heat.
  6. Spread 1/8 of the sweet potato mixture evenly on half of a tortilla.
  7. Sprinkle with 2 tablespoons of cheese and fold tortilla in half.
  8. Place quesadilla in the skillet and cook 3-4 minutes, or until cheese starts to melt.
  9. Flip and cook for an additional 1-2 minutes or until the tortilla is golden brown.