Roasted Sweet Potato & Black Bean Quesadillas
Slice these kid favorites into triangles, wrap in foil, and you’re on your way.
- Yield: 3 quesadillas
- 3 medium sweet potatoes
- 1 tablespoon olive oil
- Salt, pepper, and other seasonings (to taste)
- 6 tortillas
- 1 cup Mexican-style, mixed, grated cheese
- One 15-ounce can black beans
Preheat the oven to 375°F.
Peel and slice the sweet potatoes into a large dice. Spread onto a roasting pan or baking sheet. Toss with a light amount of oil, then add your favorite seasoning. (Anything goes here.) Salt and pepper to taste. Roast in the oven for 25-30 minutes, or until fork-tender.
Allow the potatoes to cool. Then mash them to a spreadable consistency with a hand-held potato masher. (The back of a fork also works!)
In a small sauce pan, warm the black beans over low heat.
Over medium-low heat, lightly oil and preheat a (medium-to-large-sized) skillet. Add one tortilla to the pan.
Spread the mashed sweet potato evenly over the surface of the tortilla. Layer with the black beans followed by ⅓ cup of cheese and another tortilla. Brush the top of the second tortilla with oil. When the bottom tortilla is browned, carefully flip to brown the uncooked side. Cut into wedges and enjoy.