Caribbean Quesadillas

Name: Caribbean Quesadillas
Ingredients: 1 large sweet potato, peeled and diced; 1 medium onion, chopped; 1/2 to 1 teaspoon pumpkin pie spice; 2 teaspoons canola oil; 2 garlic cloves, minced; 2 cans (15 ounces each) black beans, rinsed and drained; 1/2 cup chicken broth; 12 flour tortillas (8 inches); 1-1/2 cups shredded Monterey Jack cheese; 1 can (4 ounces) chopped green chilies; Sour cream and salsa

11 ingredients

4 steps

Ingredients

1 large sweet potato, peeled and diced
1 medium onion, chopped
1/2 to 1 teaspoon pumpkin pie spice
2 teaspoons canola oil
2 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1/2 cup chicken broth
12 flour tortillas (8 inches)
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies
Sour cream and salsa

Directions

1

Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
2

Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
3

Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
4

Cut into wedges; serve with sour cream and salsa.