I love, love roasted sweet potatoes, they are so yummy. I could totally just eat them all off of the pan! Here is different and yummy way to make a quesadilla. I adapted my Fire Roasted Green Chili Enchilada recipe to make it quicker and more kid friendly.
1 large sweet potato peeled and cubed
1 can black beans drained and rinsed
1-2 large cloves of garlic minced, or pressed
1 small can fire roasted green chili's
1 lime
1/2 tsp or less, or curry or chili powder
1/2 tsp or less cumin
1 Tbs. olive or coconut oil.
whole wheat tortillas
cheese
Preheat your oven to 400. Mix your cubed sweet potatoes with the oil, chili powder, and cumin. Also season with a little salt and pepper. Spread out on a cookie sheet and cook for about 20 min, stirring or shaking the pan at the 10 min mark. When done, set aside to cool.
In a bowl, combine black beans, garlic, green chili's, and juice from half of the lime. Mix well. When sweet potatoes have cooled a bit, add them to mixture and stir to combine. Use this as your quesadilla filling. I like to spread the mixture on half, sprinkle cheese on top, then fold the other half over.
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