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
Pierce the skin of the sweet potato with a fork and microwave for 5 minutes on high and allow to cool slightly.
Cut the sweet potato in half lengthwise and scoop the flesh into a medium bowl.
Mash sweet potato until smooth.
Add beans, cilantro, and taco seasoning mix to the mashed sweet potatoes and mix well.
To cook the quesadillas, heat a skillet over medium heat.
Spread 1/8 of the sweet potato mixture evenly on half of a tortilla.
Sprinkle with 2 tablespoons of cheese and fold tortilla in half.
Place quesadilla in the skillet and cook 3-4 minutes, or until cheese starts to melt.
Flip and cook for an additional 1-2 minutes or until the tortilla is golden brown.