Black Bean and Sweet Potato Quesadilla

How to make it

1. Place the sweet potatoes into a pot and fill it with water until the potatoes are covered. Bring the water to a boil and cook the potatoes for about 8 minutes until tender. Drain the potatoes, then place them back into the pot.
2. Mash the potatoes, then mix in the chili powder, cinnamon, cumin, smoked paprika, ¼ tsp. kosher salt, chipotle chili powder, and Lee Kum Kee Panda Brand Black Pepper Grilling Sauce. 
3. Heat a pan over medium heat, then pour in the olive oil. Add in the onion and bell peppers and sauté until tender. Then mix in the garlic and remaining ¼ tsp. of kosher salt. 
4. Add the sautéed vegetables and the black beans to the mashed sweet potatoes. Mix until combined. 
5. Heat a large pan over medium heat and place a tortilla into the pan. Spread about a ½ cup of the sweet potato mixture onto one half of the tortilla. Sprinkle about 3 Tbsp. of cheese on top. Fold the other half of the tortilla over. Cook for about 1-2 minutes until the tortilla is lightly browned then flip onto the other side. Cook for about 1-2 minutes then remove it from the pan. Repeat this process to make the remaining quesadillas. Enjoy!