Black Bean Sweet Potato QUESADILLAs

Ingredients:

• 2 small sweet potatoes
• 1 tablespoon chili powder
• 1 tablespoon cinnamon
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground chipotle chili pepper
• 2 teaspoons extra virgin olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, cored and diced
• 2 cloves minced garlic
• 1 (15-ounce)  black beans, rinsed and drained
• 6 medium-sized 100% whole wheat flour tortillas
• 1 cup shredded cheddar cheese
• Optional toppings  avocado, salsa, chopped fresh cilantro

Directions:

1. Cut potatoes into cubes. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 10 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, salt, and chipotle chili pepper 
2.  Heat  olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic Continue to sauté until onions are translucent. Stir the sautéed vegetables into sweet potato mix. Stir in black beans.
3. 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 cheese cook until  the tortilla is lightly crispy.

Enjoy!