Sweet Potato Black Bean Quesadillas

Preheat the oven to 450ºF and find your cookie sheet.

Wash the sweet potato and poke it several times with a fork. Wrap it in a paper towel and microwave it for 5 minutes. Let it sit for a few minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, cumin, and chili powder and lightly saute for 1-2 minutes. Turn the heat to low and add the black beans, seasoning with salt and pepper. Heat through for 1-2 minutes, then remove from heat. Add one shot of water and mash the beans with a potato masher. Set aside.

Retrieve the sweet potato from the microwave and check to make sure it's soft - if it's not, microwave for another two minutes. After letting the sweet potato cool down a few minutes, slice it in half and scoop out the inside into a bowl. Mash it up with a fork and set aside.

Place the corn tortillas on a microwave-safe plate, and cover them with another plate. Microwave for about 30-45 seconds or until warm.

Brush the cookie sheet lightly with olive oil. Assemble the quesadillas by placing a spoonful of the black beans in the center of each tortilla. Add a spoonful of mashed sweet potato and top with shredded cheese. Fold the tortillas in half and brush them lightly with olive oil. Bake 12-15 minutes, flipping them halfway through.

While the quesadillas are baking, prepare the avocado topping by combining all ingredients together in a medium bowl. Add salt to taste.

Serve the quesadillas with a heaping spoonful of avocado topping.