How To Make Sweet Potato & Black Bean Quesadillas - Best Recipe | Charleston Magazine

Ingredients

• 1 peeled sweet potato, diced to 1/2-inch cubes
• 1 (15.25 oz.) can black beans, drained and rinsed
• 3 cups Monterey Jack cheese, shredded
• 2 scallions, chopped
• 1/3 cup freshly chopped cilantro
• Juice of 1/2 lime
• 1 Tbs. kosher salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1 tsp. olive oil
• Six 8-inch flour tortillas
• Sour cream
• Salsa verde