Ingredients
- 1 1/2 cups finely chopped onions
- 2 garlic cloves, minced
- 3 Tbsp olive oil
- 4 cups peeled sweet potatoes, grated
- 1/2 tsp dried oregano
- 1 tsp chili powder
- 1 Tbsp ground cumin
- 1-2 pinches cayenne (I leave this out because I’m wimpy)
- salt and pepper
- 1 cup shredded sharp cheddar cheese
- 1 can of black beans, drained
- 8 8-inch whole wheat tortillas
Preparation
Step 1
ONE: In large non-stick skillet, heat olive oil.
Sauté onions and garlic until the onions are transparent.
TWO: Add the sweet potatoes, oregano, chili powder, cumin, and cayenne. Cover and cook 10 minutes, stirring frequently. Add the black beans, recover, and cook for another 10 minutes, stirring frequently to prevent sticking.
THREE: When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper to taste. Stir well.
FOUR: Spread the sweet potato mixture evenly onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
Fold tortilla in half over filling.
FIVE: Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in the heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
Add more oil to skillet as needed and cook in batches. Serve with salsa and sour cream.
Freeze leftovers using the flash freeze method to feed your freezer stash.