Black bean & sweet potato quesadillas

ingredients:

1 sweet potato, shredded

2 carrots, shredded

1 small onion, diced

1 1/2 cups cooked or 1 (15 ounce) can, no-salt-added or low sodium black beans, drained

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon oregano

1/2 teaspoon paprika

1/2 bunch kale or other greens, tough stems removed, chopped

8 (100% whole grain) large flour tortillas

1/4 cup shredded non-dairy cheese

1 cup low sodium salsa

instructions:

Preheat oven to 350 degrees F.

Heat 2 tablespoons water in a skillet and water saute the sweet potato, carrots and onion together for 5 minutes. Add the black beans and the spices, cover and simmer over low heat for another 5 minutes, then add in the kale and simmer another 10 minutes or until greens are wilted and tender.

Divide the veggie mixture evenly onto 4 tortillas. Sprinkle with grated non-dairy cheese and top with the remaining four tortillas.

Place on a baking pan and bake for 20 minutes. Cut each quesadilla into 6 wedges and serve with salsa.