Sweet Potato, Spinach, and Black Bean Quesadillas

Will be adding pictures at a later date.

Ingredients:
1 medium sweet potato
1/2 teaspoon cumin
1/2 clove minced garlic
1/2 teaspoon chile powder
2 cups raw baby spinach or 3/4 cups frozen spinach
1 can black beans (rinsed and drained)
4 taco sized tortillas
shredded cheese
toppings and dips! (salsa, sour cream, chipotle mayo etc)

1. Bake or microwave the sweet potato. To bake: Preheat oven to 400 degrees, pierce sweet potato several times with a fork, bake for 45 minutes until soft. To microwave: Pierce sweet potato several times with a fork, microwave for 5-8 minutes until soft.
2. Allow sweet potato to cool slightly so you don't burn yourself, peel skin off.
3. Mash sweet potato and mix with cumin, garlic, and chile powder.
4. Divide the sweet potato mixture in half and spread on two of the tortillas.
5. If using fresh spinach, chop roughly and sprinkle over sweet potato. If using frozen, microwave until defrosted and slightly warm and then spread evenly over sweet potato.
6. Microwave the black beans for about a minute, then mash slightly with a fork and spread over the spinach.
7. Sprinkle shredded cheese over the black beans and cover in the second tortillas.
8. Heat a skillet on medium heat. Spray the pan lightly with oil. Cook quesadillas until lightly browned on each side, flipping once.
9. Serve with your toppings and dips and enjoy!

Recipe adapted from:
http://www.milkfreemom.com/sweet-potato-black-bean-spinach-quesadillas/