A recipe from the University of Rhode Island SNAP-ED Family Nutrition Program.
Makes one quesadilla.
In a medium sized bowl, mix mashed sweet potato and black beans. Coat a medium-sized skillet with cooking spray over medium heat.
Place one tortilla in the pan. Spread the sweet potato and black bean mixture on the tortilla. Top with salsa and shredded cheese. Cover with other tortilla. Cook for 2-3 minutes until bottom tortilla begins to crisp. With a wide spatula, turn the quesadilla over and cook for another 2-3 minutes until crisp. Remove from pan to a cutting board and cut into quarters.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
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