Submitted by Jan Dawson, Skiatook, Okla.
Ingredients:
1 large sweet potato
1 Tbsp. low-sodium taco seasoning
1 (15-ounce can) black beans,
drained and rinsed
8 whole wheat tortillas
1/4 C. chopped cilantro
1 C. pepper jack cheese, shredded
Directions:
Pierce the skin of the sweet potato with a fork and microwave on high for 5 minutes. Allow to cool slightly. Cut the sweet potato in half lengthwise and scoop the flesh into a medium bowl. Mash sweet potato until smooth. Add beans, cilantro and taco seasoning mix to the mashed sweet potato and mix well.
To cook the quesadillas, heat a skillet over medium heat. Spread one-eighth of the sweet potato mixture evenly on half of a tortilla. Sprinkle with 2 Tbsp. of cheese and fold tortilla and half. Place the quesadilla in a skillet and cook 3 to 4 minutes or until cheese starts to melt. Flip and cook for an additional 1 to 2 minutes or until the tortilla is golden brown. Repeat the process to complete the eight servings.
