Sweet potato and black bean quesadillas
Contributed by Andrea Howard, a member from North Branch, MN.
2-3 large sweet potatoes
1 can low-sodium black beans, drained and rinsed
¼ c. chopped cilantro (optional)
1 T. low-sodium taco seasoning
8 whole wheat tortillas
1 c. low-fat shredded Monterey Jack cheese
Prick sweet potato with fork and microwave for 5 minutes on high. Let cool slightly. Cut in half lengthwise and scoop flesh into large bowl. Mash until smooth. Combine beans, cilantro, and seasoning to sweet potatoes and mix well. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes or until cheese is melted. Flip and cook an additional 2-3 minutes. Repeat with remaining tortillas and mixture. Cut into quarters. Serve with sour cream and salsa. Yields 4-6 servings.