16 oz small diced sweet potatoes (from about two average size sweet potatoes)
2 tsp cumin
1 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
pinch of chipotle pepper
2 tsp oil
1 15-oz can black beans, drained and rinsed
chopped onion
crushed garlic
salsa

2 cups shredded Mexican blend cheese
salsa/hot sauce for serving

Preheat oven to 400 degrees.

Place cubed sweet potatoes in a bowl and sprinkle over with spices and salt. Drizzle oil over as well and toss well to combine. Spread sweet potatoes out on a lined baking sheet and roast for about 30 minutes, until very tender. Drain black beans, saute onions and garlic in olive oil until tender. Add black beans and salsa cook until warm.

Heat up a large skillet over high heat. Place one tortilla at the bottom and spread roasted sweet potatoes over top. Then, add about 1/2 cup black beans and a large handful of cheese. Place another tortilla on top. Press another heavy skillet over top of the quesadilla while cooking (I like to cook my quesadillas in a grill pan and then press a cast iron skillet on top).

Serve quesadilla with hot sauce and/or salsa and sour creams with a glass of wine ’round snacktime.