Grilled Black Bean and Sweet Potato Quesadillas

Directions

1. Light grill to medium heat.

2. In a medium bowl, combine sweet potato, olive oil, smoked paprika, garlic powder and salt. Toss until sweet potatoes are well coated and transfer to a grill pan (see Recipe Tip).

3. Grill sweet potatoes for 3 to 4 minutes until lightly charring, flip, and continue to cook for another 3 to 4 minutes. Sweet potatoes should be tender. If more grill time is needed, transfer to indirect heat and continue to cook until tender. Remove from heat, let cool slightly, and chop into smaller pieces.

4. While sweet potatoes are grilling, combine black beans, cilantro, and lime juice in a bowl, set aside. Once sweet potatoes are chopped, add to the black beans.

5. To assemble quesadillas, on one side, brush with olive oil and sprinkle with a pinch of garlic powder. Flip tortilla over and add 1 ounce of cheese over entire surface. On one half, spread 1/4 of the sweet potato/black bean mixture.

6. Transfer quesadilla to grill over indirect heat and cook until cheese has melted. Fold in half and transfer to direct heat. Cook until tortilla is golden and crisp, 15 to 60 seconds (depending on the heat source). Flip and repeat. Repeat with remaining tortillas and filling.

Recipe Tip: If a grill pan is unavailable, cook sweet potatoes on a piece of foil to keep from sweet potatoes from falling through the grill.