Sweet Potato Quesadillas

I love these quesadillas!!!  I especially love that they are packed with sweet potatoes and spinach.  They may sound strange, but don't be afraid to try them.  You'll be pleasantly surprised!  (I don't have a source for this one.  I cut it out of a magazine years ago.)

Prep:  20 minutes

Cook:  27 minutes

1 - 15 oz can navy beans, rinsed and drained (I use white beans)

1/4 cup snipped fresh cilantro

1 Tbsp lime juice

1 small fresh jalapeno pepper, seeded and finely chopped

1 tsp ground ancho chile pepper (I don't use this)

12 oz sweet potato, peeled and coarsely chopped (I use one large sweet potato)

1/4 tsp ground cumin

4 - 10 inch four tortillas

1 1/2 cups coarsely chopped baby spinach

2 green onions, thinly sliced

3/4 cup shredded Monterey Jack cheese

1.  In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeno, and chile pepper.

2.  In a medium saucepan cook sweet potato in boiling water, covered, for about 15 minutes or until tender.  Remove from heat; drain.  Return potatoes to saucepan and coarsely mash.  Stir in cumin.

3.  Spread sweet potato mixture over half of each tortilla.  Top each with bean mixture, spinach, green onions, and cheese.  Fold each tortilla in half over the filling, pressing gently.

4.  Heat a large nonstick skillet over medium-high heat.  Cook quesadillas, 2 at a time, for 6 minutes or until lightly browned, turning once halfway through.  Repeat with remaining quesadillas.  Cut into wedges.