Roasted Sweet Potato, Black Bean and Goat Cheese Quesadillas

• 3 whole Sweet Potatoes, Peeled And Diced
• 18 cups Olive Oil
• 1 teaspoon Salt
• 2 teaspoons Cayenne
• 1/2 whole Large Onion, Diced
• 1 can Black Beans (13 Oz. Can, Drained)
• 1 log Goat Cheese (4 Oz. Log)
• 16 Soft Flour Tortillas (medium Size, About 8")
• 2 cups Shredded Mexican Cheese
• Additional Butter & Olive Oil For Cooking

1. Preheat oven to 400 F.
2. In a large bowl toss the cubed sweet potatoes with the olive oil, salt, and cayenne.
3. Pour the sweet potatoes onto a rimmed baking sheet.
4. Bake in a 400 F oven for 40 minutes.
5. Remove pan from oven and set aside.
6. Meanwhile, in a large skillet over medium heat, saute the onions until soft.
7. Then add the black beans and goat cheese and stir until all of the beans are coated and the goat cheese has fully melted.
8. Remove from heat and set aside.
9. To assemble the quesadillas, heat a little butter and olive oil in a skillet or on a griddle pan over medium heat.
10. Place a tortilla in the skillet, then layer on the ingredients: the black bean mixture, then the sweet potatoes, and finally the shredded cheese.
11. Top with a second tortilla.
12. Cook on both sides, adding a little more butter before flipping.
13. Alternately, you could lay the ingredients down on half of the tortilla, and then fold the other half over, making a half-moon shape.
14. This makes it much easier to flip.

sweet potatoes, olive oil, salt, cayenne, onion, black beans, cheese, flour tortillas, mexican cheese, butter

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-sweet-potato-black-bean-and-goat-cheese-quesadillas/ (may not work)