Sweet Potato & Black Bean Quesadillas

Quesadillas:

1. Peel sweet potatoes and cut into ¼” cubes
2. Heat 2 T olive oil in the skillet until warm
3. Sauté sweet potatoes, onions and peppers until almost soft- then add chili pepper, cumin, salt, pepper
4. Add ¼ c water and cook for 20 minutes
5. Add drained and rinsed black beans & 1 c spinach- cook until spinach is wilted- take off burner
6. Heat skillet with ½ c oil. Warm tortilla on one side then flip and do 30 seconds on the other side
7. Cut tortilla in half
8. Put ⅓ c cheese and ½ c bean mixture in each ½ piece and close then add another ⅓ c cheese on top
9. Brush top of tortilla with a light coating of oil. Cook for 2 minutes. Flip & brush the bottom with oil and cook 2 more minutes.
10. Transfer to cutting board.  Let sit for a minute. Cut into 2 wedges

Salsa:

1. Peel and dice the avocados
2. Dice the tomatoes and let them sit for a moment to drain
3. Combine the rest of the ingredients for the salsa letting it sit for 2 minutes
4. Add to the quesadilla wedges