Black Bean and Sweet Potato Quesadillas

INGREDIENTS

• 16 oz small diced sweet potatoes (about 3 avg size sweet potatoes)
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• pinch of cayenne pepper
• 1 15-oz can black beans, drained and rinsed
• 2 tsp oil
• 2 cups shredded mexican blend cheese
• salsa for serving

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender.
3. Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).
4. Serve quesadilla with hot sauce and/or salsa.