Sweet Potato and Black Bean Quesadillas

Ingredients

• 2 medium-sized sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 8 whole wheat or corn tortillas
• 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
• Fresh cilantro leaves for garnish (optional)
• Salsa and Greek yogurt for serving (optional)
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Instructions

1. Steam or microwave the diced sweet potatoes until they are tender. Set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped red onion, diced red bell pepper, and minced garlic. Sauté until the vegetables are softened.

3. Stir in the black beans, cooked sweet potatoes, ground cumin, chili powder, salt, and black pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld.

4. In a separate dry skillet, warm the tortillas over medium heat.

5. Place a tortilla in the skillet and sprinkle with a portion of the shredded cheese.

6. Spoon the sweet potato and black bean mixture over half of the tortilla.

7. Fold the tortilla in half, creating a quesadilla. Press it down with a spatula and cook until the cheese is melted and the tortilla is golden brown.

8. Repeat the process for the remaining tortillas.

9. Garnish the quesadillas with fresh cilantro leaves if desired.

10. Serve your Sweet Potato and Black Bean Quesadillas with salsa and Greek yogurt on the side if desired.

Enjoy these delicious and wholesome quesadillas as a satisfying and nutritious meal!