Weeknight Sweet Potato Black Bean Quesadilla

Ingredients

• 1 large sweet potato, peeled and diced 

• 1 teaspoon chopped fresh cilantro, plus more for garnish 

• ¼ teaspoon chili powder 

• ½ teaspoon salt 

• 1 (19 ounce) can black beans, drained and rinsed 

• 8 (8 inch) flour tortillas 

• 1 cup shredded Cheddar cheese 

• Salsa, sour cream, guacamole, hot sauce, or anything you desire for serving

Instructions

1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.

2. Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.

3. Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters. Serve and enjoy!