Preheat oven to 400 degree F. Wrap sweet potatoes individually in aluminum foil. Bake for about 1 hour, until sweet potatoes are very soft and skin peels off easily. Once cool enough to handle, puree sweet potatoes using a food processor or hand immersion blender. Once sweet potato puree is smooth, use a spoon to mix in cilantro, lime juice, 1/8 teaspoon salt, cumin, and pepper. Set aside.
Spread about 1/4 cup sweet potato mixture on 1 corn tortilla. Place in skillet, top with about 2 tablespoons of the black bean-spinach mixture and 1 tablespoon cheese. Cover with another tortilla and press down with spatula. Cook for 2 minutes, flip, and cook another 2 minutes until cheese is melted and tortilla starts to crisp. Repeat with the remaining tortillas; serve with salsa and guacamole if desired.
For a complete meal, serve quesadillas with a side salad, like this Spinach Salad.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN