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 cayenne pepper
1 15-oz can black beans, drained and rinsed
2 tsp oil
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.
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 with a glass of wine 'round snacktime.