Black Bean and Sweet Potato Quesadillas

• Vegetarian

• Produce

  • 1 Avocado
  • 1 15 oz can Black beans
  • 1 Limes
  • 1/4 cup Red onion
  • 1 Sweet potato, large

• Condiments

  • 1/3 cup Salsa verde

• Baking & Spices

  • 1/2 tsp Cayenne
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Tortillas, whole wheat

• Dairy

  • 1 cup Cheese
  • 4 oz Cream cheese
  • 1 Sour cream

Found on kitschencat.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato (about 3 cups chopped)
• 1 15 oz can black beans, drained
• ½ teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon cayenne
• ⅓ cup salsa verde
• 4 oz cream cheese
• Salt and pepper to taste
• 8 whole wheat tortillas
• 1 cup cheese (cheddar, colby jack, or monterey jack)
• ¼ cup finely chopped red onion
• Sour cream
• Avocado
• Limes

Directions

• Peel and chop sweet potato into small bite sized pieces.
• Heat olive oil in large skillet over medium high heat and add sweet potato.
• Saute for 5-10 minutes with lid on until potatoes can be easily pierced with a fork. Add black beans and spices.
• Add salsa verde and cream cheese and stir mixture until cream cheese is fully melted.
• Preheat oven to 450 degrees and spray large baking sheet with cooking spray.
• To assemble quesadillas, place tortillas onto baking sheet and spread with sweet potato filling. Sprinkle with grated cheese and top with tortilla.
• Bake in preheated oven for 5 minutes until tortilla edges start to get crispy.
• Top with onion, sour cream, avocado, and a squirt of lime juice.