Caribbean Quesadillas

Flori says she sometimes serves this in taco shells with lettuce and tomato. I added a can of tomatoes and jalapeno peppers to the mixture for spice. This is a great vegetarian option. Recipe courtesy of Taste of Home 2009 Annual Recipes and Flori Christensen of Bloomington, Indiana.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  large sweet potato, peeled and diced
• 1  medium onion, chopped
• 1  teaspoon garlic, minced
• 1⁄2 teaspoon pumpkin pie spice (or 1 tsp pumpkin pie spice)
• 2  teaspoons  vegetable oil
• 30  ounces black beans, rinsed and drained
• 1⁄2 cup chicken broth
• 12  flour tortillas (8 inch)
• 1 1⁄2 cups monterey jack cheese, shredded
• 4  ounces green chilies, chopped
•  sour cream
•  salsa

Directions

1. Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside.
2. Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth.
3. Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened.
4. Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through.
5. Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies.
6. Top each with another tortilla.
7. Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned.
8. Cut into wedges, serve with sour cream and salsa if desired.