 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
An easy recipe for a great appetizer or dinner. This recipe lets you walk away while potatoes are baking and keeps your hands free for other tasks! Ingredients:
3 lbs sweet potatoes |
2 (14 ounce) cans black beans |
1 tablespoon cumin |
1 tablespoon garlic powder |
16 flour tortillas |
24 ounces colby-monterey jack cheese |
Directions:
1. Bake the sweet potatoes in a 400 degree oven for about 45 minutes to an hour (until soft).
2. Allow sweet potatoes to cool thouroughly.
3. Shred the cheese and set aside.
4. Skin the sweet potatoes and mash together with the black beans, cumin and garlic powder.
5. Spread approximately 3/4 cup of potato/bean mixture onto a flour tortilla.
6. Cover mixture with cheese and place another tortilla on top.
7. Repeat until all mixture is used.
8. Place quesadillas on greased cookie sheets.
9. Bake in a 350 degree oven until cheese has melted and tortilla is crispy (about 10-15 minutes).
10. Serve with salsa or your favorite condiment.
|
|