2 cups salsa
2 ripe avocado
1 lime, juice
2 sweet potatoes
3 tablespoons vegetable oil
2 tablespoon taco seasoning
Kosher salt, to taste
8 tortillas
5 cups freshly grated cheddar or Monterey Jack cheese
2 cup cooked black beans (from two 15-ounce can), rinsed and drained
1. Combine salsa, avocado and lime in a food processor or blender.
3 tablespoons vegetable oil
2 tablespoon taco seasoning
Kosher salt, to taste
8 tortillas
5 cups freshly grated cheddar or Monterey Jack cheese
2 cup cooked black beans (from two 15-ounce can), rinsed and drained
1. Combine salsa, avocado and lime in a food processor or blender.
2. Nuke sweet potatoes in microwave, 5 minutes each. Peel and cube.
3. In a large skillet, add oil over medium heat. Add sweet potatoes, beans, salt to taste and taco seasoning. Add splash water, then cover the pan and reduce heat to low. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
4. For quesadillas, heat a skillet over medium heat. Add tortilla, cheese, sweet potato mix and salsa mix and top. Brush with oil and cook, 2-3 minutes per side, until cheese is melted and tortilla is brown. Repeat with remaining and serve!
3. In a large skillet, add oil over medium heat. Add sweet potatoes, beans, salt to taste and taco seasoning. Add splash water, then cover the pan and reduce heat to low. Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.
4. For quesadillas, heat a skillet over medium heat. Add tortilla, cheese, sweet potato mix and salsa mix and top. Brush with oil and cook, 2-3 minutes per side, until cheese is melted and tortilla is brown. Repeat with remaining and serve!