Sweet Potato Black Bean Quesadillas

2.5 sweetpotato, 5" long Sweet potato
1 tbsp Chili powder
1 tsp Cinnamon, ground
1 tsp paprika, smoked (by PFLEEG)
.5 serving 1 Chipotle Pepper in 1 Tbsp Adobo Sauce (by SNAVELA1)
2 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
2 serving Garlic - minced (1 tsp) (by ELLERCADE)
1.9 cup Beans, black
6 serving Whole Wheat Tortilla, medium (45g)
5 serving Cheddar Cheese Grated 1/4 cup (by MEISHODY)

Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.

Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.

Serving Size: 1 Quesadilla

Number of Servings: 6

Recipe submitted by SparkPeople user LIZKM86.