Black Bean and Sweet Potato Quesadilla

Day 26 of the 30 Day Tasty Vegetable Challenge

Today's recipe is one of my favorite meatless meals. It's delicious!

BLACK BEAN AND SWEET POTATO QUESADILLA

1 sweet potato, cooked (boiled or baked) and mashed

1 cup canned black beans, rinsed and drained

½ cup onion, diced

2 cloves garlic, pressed or minced

2 Tbsp. olive or canola oil, divided

2 tsp. cumin

1 avocado, peeled and mashed

¼ cup sour cream

½ cup shredded cheddar or Monterey jack cheese

1 cup baby spinach leaves

4 flour tortillas, taco size

Salsa

·      In a medium-sized non-stick skillet, heat 1T oil and sauté onion and garlic until soft.

·      Add black beans and heat through.

·      Stir in avocado, sour cream, cumin, and cheddar cheese.  Cook until cheese melts.

·      Spread mashed sweet potato over one tortilla.

·      Top with baby spinach, then black bean mixture.  Smooth mixture over tortilla (should only be about ½ inch or so thick).

·      Top with a second tortilla.

·      Heat ½ T oil on high heat in a skillet.

·      Brown quesadilla about one minute on each side.

·      Repeat for second quesadilla.

·      Cut quesadillas into wedges and serve with salsa, if desired.

Serves 4.