Ingredients:

  • 2 cups (450g) cooked and mashed sweet potato
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (170g) canned black beans, rinsed and drained
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 4 large (20cm) flour tortillas
  • 2 tbsp (30ml) unsalted butter

Instructions:

  1. In a medium mixing bowl, combine the mashed sweet potato, cumin, garlic powder, salt, and pepper. Mix until the spices are evenly distributed and the mixture is a uniform paste.
  2. Lay the tortillas flat. Spread approximately 3 tbsp (45g) of the sweet potato mixture onto one half of each tortilla in a thin, even layer.
  3. Sprinkle a handful of black beans over the sweet potato mash, followed by a layer of shredded cheddar cheese. Fold the tortilla in half to create a crescent shape.
  4. Heat the butter in a large non-stick skillet over medium heat until bubbling.
  5. Place the quesadillas in the pan and press down lightly with a spatula. Cook for 3-4 minutes per side until the tortilla is mahogany-colored and the cheese has melted.