Caribbean Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 1 teaspoon garlic, minced
• 1/2 teaspoon pumpkin pie spice (or 1 tsp pumpkin pie spice)
• 2 teaspoons vegetable oil
• 30 ounces black beans, rinsed and drained
• 1/2 cup chicken broth
• 12 flour tortillas (8 inch)
• 1 1/2 cups monterey jack cheese, shredded
• 4 ounces green chilies, chopped
• sour cream
• salsa

Recipe

• 1 place the sweet potato in a microwave safe dish. cover and microwave on high for 5 minutes or until tender and set aside.
• 2 meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. stir in beans and broth.
• 3 bring to a boil. reduce the heat, simmer uncovered, for 3 minutes or until thickened.
• 4 mash beans slightly with a fork and stir in the sweet potato. cook until heated through.
• 5 layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
• 6 top each with another tortilla.
• 7 cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
• 8 cut into wedges, serve with sour cream and salsa if desired.