Sweet Potato and Black Bean Quesadilla

Recipe courtesy of John Vaeth, Executive Chef, Good Samaritan Hospital

Yield: 6/4 ounce portions

Estimated prep time: 45 minutes

Ingredients:

• Sweet potatoes: 3 each
• Olive oil blend: 2 tsp
• Ancho chili powder: 1 tbsp
• Cumin: 1 tsp
• Smoked paprika: 1 tsp
• Kosher salt: 1/2 tsp
• Yellow onion: 1 each-diced
• Green bell pepper: 1 each- cored and diced
• Garlic: 1 tsp-minced
• Black beans: 1 can (15oz)
• Flour tortilla 8": 6 each
• Pepper jack cheese: 12 oz.-shredded

Optional toppings for serving:

• Light sour cream or plain non-fat Greek yogurt
• Avocado-diced
• Salsa
• Fresh cilantro-chopped

Instructions

1. Preheat oven to 375F
2. Cut potatoes into 1-inch chunks.
3. Place in a large bowl and toss with 2 tbsp spoons of oil.
4. Place the potatoes on a sheet pan and roast until the potato chunks are fork-tender, about 15 minutes.
5. Remove the pan from the heat, drain the potatoes of excess oil, and then place the potatoes in a bowl and mash.
6. Stir in the chili powder, cumin, smoked paprika, 1/4 teaspoon kosher salt, until incorporated. Set aside.
7. 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.
8. Combine the sautéed vegetables with the sweet potato. Stir in black beans until all ingredients are evenly distributed.
9. Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in a skillet. Then, spoon a heaping 1/2 cup filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top.
10. Let cook until the bottom of the tortilla is browned and slightly crispy, about 1-2 minutes. Then, flip and brown the other side.
11. Serve immediately with any preferred toppings.