Sweet potato and Black Bean Quesadillas

Mashed sweet potatoes 

Chile powder

Garlic powder

Chipotle powder or chiles in adobo

Smoked paprika (Not necessary if using adobo)

Cinnamon

8” Flour tortillas

Canned or frozen whole kernel corn. (Optional)

Canned or cooked black beans, drained and rinsed

Grated cheese—cheddar or Mexican blend

Bake, roast or boil sweet potatoes.  Mash with seasonings to taste.  Put about 2 Tbsp. grated cheese on half of tortilla. Add  a little more than half a cup of potato mixture on top of cheese.  Spread to about half an inch from the edge.  Add 1 Tbsp. of corn and 2 Tbsp. beans. And press into potatoes.  Add about 2 Tbsp. cheese and fold other half of tortilla over to form half moon.  Press down edges to secure filling.  

Add a small amount of oil or some cooking spray to frying pan and toast quesadilla on medium low on each side making sure filling is heated and cheese is melted.  Serve with salsa, sour cream, and avocado or guacamole as desired.  Sprinkle with chopped cilantro.  

These freeze really well in individual vacuum packs.  When desired, remove from freezer.  Do not thaw or microwave.  Heat in frying pan same as above, starting slowly to allow quesadilla time to thaw and heat.  Adding a lid to the pan near the end for a few minutes will help make sure the interior is hot.   

I often have a bountiful harvest of sweet potatoes.  This is a great way to store them. I also freeze the mashed sweet potatoes in four-cup vacuum packs to use in casseroles, pies, and quick breads.