Sweet Potato & Bean Quesadillas

Ingredients

1 Sweet Potato
1/4 can of diced tomatoes with green chilies
1 cup (or so) thawed sweet corn
1/4 diced onion
Minced Garlic
Beans (used pinto beans cooked in instant pot)
Corn tortillas
Shredded cheese
chili powder
Cumin
Coriander
Salt & Pepper
Olive oil
butter

Preheat over to 425. Peel and dice sweet potato. Toss with chili powder, cumin, coriander, salt, pepper, and olive oil and place on rimmed baking sheet. Roast for 25 minutes, stirring halfway through. Saute onion in olive oil, add corn, when caramelized a bit add garlic and saute for an additional 30 seconds or so. Add tomatoes (with just a little bit of juice) and beans and simmer about 10 minutes.

When sweet potatoes are soft smash to make a paste (or use whole if using a flour tortilla) and spread on top of a corn tortilla. Top the sweet potato with the bean mixture and then cheese and finish with a corn tortilla on top. Grill in a non stick frying pan with a bit of butter until golden brown on both sides and cheese is melted.

Based upon the following recipes:

• https://hurrythefoodup.com/sweet-potato-burritos/
• https://www.bonappetit.com/recipe/sweet-potato-black-bean-burritos
• https://cookieandkate.com/2016/sweet-potato-black-bean-quesadillas-recipe/