Sweet Potato and Black Bean Quesadilla
- Baked sweet potatoes (mashed)
- Black beans, cooked
- Shredded cheddar cheese
- Minced jalapeno pepper (optional)
- Minced onion (optinonal)
Lay tortillas on a flat work surface and fill with your fillings. Put another tortilla on top like a sandwich. Lightly coat a cast-iron skillet or grill pan with olive oil and place over medium-high heat. Place quesadillas in skillet or on grill, working in batches if necessary, and cook, turning once, until cheese is melted and tortillas are golden brown, about 2 minutes per side. (Sometimes I put a heavy pan on top of the tortilla to squish it down a bit.)
Transfer quesadillas to a baking sheet and place in oven to keep warm. Repeat process with remaining ingredients, adding more oil to the grill or skillet as needed. Cut quesadillas into wedges and serve warm with desired garnishes. Fresh salsa, lettuce and sour cream make great additions!