Blue Cactus Sweet Potato Quesadillas recipe

Source: Peter Weiss, Blue Cactus, Northbrook, Illinois

1 jumbo sweet potato
1 tablespoon butter
1 tablespoon brown sugar
6 flour tortillas
3 tablespoons canned black beans, drained
3 tablespoons canned corn, drained
8-10 ounces shredded Chihuahua cheese

Boil sweet potato in water for 45 minutes or until potato is soft enough for a knife to pass through easily. When cooled, peel the skin. Add butter and brown sugar and mash until well-incorporated.

Take 2 flour tortillas; on one side spread mashed sweet potato about 1/4-inch thick. On top of sweet potato, sprinkle 1 tablespoon black beans and 1 tablespoon corn. On the other tortilla, sprinkle shredded Chihuahua cheese so that the cheese covers the entire tortilla.

Put both tortillas on a skillet over medium heat. Once cheese melts, flip that side on top of the other tortilla. Cut into quarters and serve.

Serves 3.

Nutrition values per serving: 640 calories, 26 g fat, 80 g carbohydrates, 2 g fiber, 22 g protein, 70 mg cholesterol, 1,085 mg sodium