Black Bean and Sweet Potato Quesadillas

Short video on how to make black bean and sweet potato quesadillas from the HTK cost friendly cookbook.
Black Bean and Sweet Potato Quesadillas
Prep: 10 minutes I Cook: 25 minutes I Total: 35 minutesYield: 4 servings I Serving Size: 1 quesadilla without optional toppings
Ingredients
1 medium (8- to 10-ounce) sweet potato
1 (15-ounce) сап no-salt-added Ыасk beans,drained and rinsed
½ cup shredded cheese or cheese Ыend (e.g.cheddar, mozzarella, Mexican style Ыend)
½ teaspoon sweet or smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground Ыасk pepper
¼ teaspoon salt
½ cup minced cilantro
4 (8-inch) whole-wheat tortillasNonstick cooking spray
Optional toppings: Lime juice, plain Greek yogurt, salsa or Pico de Gallo, avocado, guacamole
Directions
1. Poke the skin of the sweet potato all over with а fork. Place
in the microwave and cook оп high power (default setting)
until fork-tender, about 3-5 minutes оп each side.
2. Carefully cut the sweet potato in half lengthwise, then
scrape the flesh off the skin and into а medium mixing bowl.
3. Add the cheese, paprika, cumin, garlic powder, onion
powder, Ыасk pepper, and salt. Mash together with а fork.
4. Add the Ыасk beans and cilantro, then stir to combine.
5. Spray one side of each tortilla with nonstick cooking spray,
then place spray-side-down оп а clean cutting board.
6. Place а quarter of the sweet potato-bean mixture (~½ cup)
onto one half of each tortilla. Fold the other half of each
tortilla over the filling to make quesadillas.
7. Heat а large skillet over medium heat.
8. Working in batches as needed, add the quesadillas and
cook until golden-brown, about 2-4 minutes оп each side.
9. Cut the quesadillas into wedges and serve warm, adding
toppings as desired.
Nutrition Facts Per Serving: Calories: 390 | Total Fat: 9.5 g | Saturated Fat: 5 g | Sodium: 740 mg | Total Carbohydrate: 62 g | Dietary Fiber: 12 g | Protein: 16 g