Sweet Potato, Black Bean, and Spinach Quesadillas (Woman’s Day June 2020)

 2 small sweet potatoes 

Olive oil

2 cloves of garlic

1 tsp cumin

1/2 tsp cinnamon 

1/4 tsp cayenne

15 oz can black beans (rinsed)

1 bunch spinach (chopped)

4 tortillas 

1-1/2 cups Jack cheese

Lime wedges

Salsa

Halve sweet potatoes lengthwise and place cut side down on a microwaveable plate. Microwave on high 5-7 minutes. 

Heat 2 TB olive oil and finely chopped garlic in a large skillet on medium heat until garlic starts to sizzle. Stir in spices. Add black beans and 1/2 cup water. Cook 2 minutes. Add spinach and cook , tossing 1 minute. 

Place tortillas on a foil-lined baking sheet. Scoop sweet potato from skins and spread on half of tortillas. Top with bean and spinach mixture and sprinkle with cheese. Fold tortillas over to cover filling (they will look overstuffed). Broil until tops are golden brown and cheese is melted, about 2 minutes. Serve with lime wedges and salsa. 

Serves 4