Serves: 4

Prep time: 10 mins

Cook time: 5 mins

Ingredients

• 1/2 cup mashed sweet potato (about 1 medium)
• 4 cups spinach
• 1 tsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/2 cup black beans
• 4 8-inch flour or corn tortillas
• 4 slices American-style Colby cheese
• Kosher salt (or regular salt)

Method

1. Cook the sweet potato according to your preference. Either in an Instant Pot, or baked, or prick holes in it and microwave on high for 8-10 minutes until tender, turning halfway through. Set aside and allow sweet potatoes to cool down.
2. Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt (or regular salt). Cook for 2 minutes or until spinach is wilted and bright green. Set aside in a bowl. 
3. To assemble the tortilla, cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla.
4. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Season with salt. Sprinkle the cooked spinach on top making sure you leave any liquid at the bottom of the bowl.
5. Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Repeat instructions for the second quesadilla.
6. Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. 

Images and full recipe source: A couple cooks