INGREDIENTS
1 medium sweet potato, cubed
¼ cup salsa
1 tsp chili powder
1 tsp cumin
½ juice of 1 lime
2 tbsp nutritional yeast
1 cup cooked black beans
4 whole wheat tortillas
DIRECTIONS
Place cubed sweet potato in saucepan with enough water to cover. Bring to boil, then reduce heat, cover and simmer
until fork-tender (10-15 minutes)
Transfer cooked sweet potato to mixing bowl and add salsa, chili powder, cumin, lime, and nutritional yeast. With a fork, smash and
mix until well-combined. Fold in black beans.
Heat grill or pan over medium heat. I used the George Forman grill. Spread 1-2 tablespoons of the mixture onto a tortilla and spread. Top with second tortilla and press it down. Repeat with remaining tortillas.
Place quesadillas in
pan/grill for about 3 mins on each side, until they are golden brown. Slice into wedges and serve with guacamole or salsa.