Dinner Quesadilla

Ingredients

1 sweet potato, cooked
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1/2 cup of corn
3-5 garlic cloves, minced
1-2 teaspoons chili powder (optional)
1/2 teaspoon dried oregano
1/2 cup fresh greens, roughly chopped
tortillas

Method

In a large mixing bowl, add the sweet potato, black beans, and pinto beans and mash with a potato masher.

In the same bowl, throw in the remaining ingredients except the tortillas and mix well.

To assemble the quesadillas, preheat a non-stick pan or electric griddle to 350°F. Place one tortilla down, spoon a generous amount of batter into the middle,spread, and allow to cook on that side for 5-10 minutes. Once you’re ready to flip, add the top tortilla, flip, and allow to cook for another 5 minutes.

To cook in a panini press, spoon the batter onto the tortilla as usual, place the top tortilla on the filling, and press the top down and cook for 10-15 minutes.

To serve, cut into quarters and top with pico, hot sauce, or diced avocado.