Caribbean Quesadillas

• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 1/2 to 1 teaspoon pumpkin pie spice
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1/2 cup chicken broth
• 12 flour tortillas (8 inches)
• 1-1/2 cups shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chilies
• Sour cream and salsa

1. Place sweet potato in a microwave-safe dish. Cover and microwave on high for 5 minutes or until tender.
2. Meanwhile, in a large skillet, saute onion and pumpkin pie spice in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in beans and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until thickened. Mash beans slightly with a fork. Stir in sweet potato. Cook until heated through.
3. Sprinkle bean mixture over one side of six tortilla. Top with 1/4 cup cheese and a rounded tablespoonful of chilies. Top with remaining tortillas. Cook on a griddle over low heat for 1-2 minutes on each side or until cheese is melted.
4. Cut into wedges; serve with sour cream and salsa.

sweet potato, onion, pumpkin pie spice, canola oil, garlic, black beans, chicken broth, flour tortillas, shredded monterey jack cheese, green chilies, sour cream

Taken from www.tasteofhome.com/recipes/caribbean-quesadillas/ (may not work)