Sweet Potato and Black Bean Quesadillas (Gluten-Free)

Ingredients

• 4 tortillas Gluten-Free Tortillas
• 1 medium Sweet Potato
• 1 can Black Beans
• 1/4 cup Onion
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• 1 tbsp Olive Oil
• 1/4 tsp Salt
• 1/2 cup Pepper jack Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 1 medium sweet potato directly on the oven rack or on a baking sheet. Bake for 30-45 minutes, or until it is very tender when pierced with a fork. Alternatively, you can microwave the 1 medium sweet potato for 5-7 minutes until tender. Let the sweet potato cool slightly, then peel it and mash it thoroughly with a fork in a medium bowl until smooth.
2. 2Heat a 25.4 cm skillet over medium heat. Add 1 tbsp olive oil to the skillet. Add the 1/4 cup onion and sauté for 3-5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Drain and thoroughly rinse the 1 can of black beans. Add the drained and rinsed 1 can of black beans, the sautéed 1/4 cup onion, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/4 tsp salt to the mashed 1 medium sweet potato in the medium bowl. Stir all ingredients together with a spoon until the mixture is evenly combined.
4. 4Lay out the 4 gluten-free tortillas on a clean, flat surface. Divide the sweet potato and black bean mixture evenly among the 4 gluten-free tortillas, spreading it onto one half of each tortilla. Sprinkle approximately 2 tablespoons of the 1/2 cup pepper jack cheese over the mixture on each gluten-free tortilla. Fold the empty half of each gluten-free tortilla over the filling to create a half-moon shape.
5. 5Wipe the 25.4 cm skillet clean (or use a separate clean skillet) and heat it over medium heat. Carefully place 1-2 assembled quesadillas into the hot skillet, ensuring they do not overlap. Cook for 3-4 minutes per side, until the gluten-free tortillas are golden brown and crispy, and the 1/2 cup pepper jack cheese inside is completely melted and gooey. Repeat this process with the remaining quesadillas.
6. 6Carefully transfer the cooked quesadillas to a cutting board. Using a sharp knife, cut each quesadilla into 2-3 wedges. Serve the quesadillas immediately.

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