Sweet Potato and Black Bean Quesadilla

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

• 1          large sweet potato
• 1          can low-sodium black beans, drained and rinsed
• 1/4       cup chopped cilantro
• 1          tablespoon low-sodium taco seasoning
• 8          whole-wheat tortillas
• 1          cup low-fat shredded Monterey Jack cheese

1. Use fork to prick sweet potato. Microwave 5 minutes on high. Let cool slightly.
2. Cut potato in half lengthwise and scoop flesh into large bowl. Mash until smooth.
3. Combine beans, cilantro and seasoning with sweet potato; mix well.
4. Heat skillet over medium heat. Spread sweet potato mixture evenly on one side of tortilla, sprinkle with cheese and place second tortilla on top. Cook 3-4 minutes, or until cheese is melted. Flip and cook 2-3 minutes more.
5. Repeat with remaining tortillas and mixture. Cut each into quarters.

Nutritional information per serving: 293 calories; 9.34 g total fat; 34.82 g carbohydrates; 10.39 g fiber; 17.04 g protein; 2.33 g total sugars; 237 mg calcium; 2.65 mg iron; 146 mg sodium.