I can’t take credit for this one..This was from a blog I found by a girl called Meg and she seems to be as addicted to Mexican food as I am..This recipe is one that my daughter and I are going to treat ourselves to after swimming today so thought I would share it with you also as the combo is fantastic and so good for you!..but check her out as there are more recipes @

http://meginthekitchen.me

Sweet Potato & Black Bean Quesadillas with Chipotle Chile in Adobo
Makes 4 quesadillas

Ingredients
1 sweet potato
Olive oil
1 medium onion
1 15-ounce can of black beans
2 teaspoons ground cumin
1 chipotle chile in adobo + 1 teaspoon adobo sauce
4 whole wheat tortilla
1 cup shredded cheddar cheese or cheddar/Jack cheese blend
1/2 cup sour cream
2 Tablespoons finely chopped cilantro leaves

Steps
1) Heat the oven to 400-degrees. Peel the sweet potato and then chop into small cubes. Toss with a few tablespoons of olive oil (about 2, but more if needed), then arrange in a single layer on a rimmed baking sheet. Season lightly with salt and pepper. Roast until cooked through, about 40 minutes, stirring with a wooden spoon at 15-minute intervals.

2) Peel and chop the onion into evenly-sized pieces. Heat another 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the black beans, cumin, chipotle chile with its sauce. Continue to sauté over medium, until the beans are heated through, another 15 minutes.

3) Stir together the black bean mixture and the cooked sweet potatoes in a medium bowl. Lightly brown one side of a whole wheat tortilla, then fold it in half and flip it over, exposing the unbrowned side to the skillet surface. Layer 1/4 cup of cheese evenly over half the tortilla. Top with about 1/2 cup of bean/potato mixture. Fold the tortilla and press together. Cook over medium heat until the exterior crust browns and the cheese is melted, usually less than 5 minutes. Carefully flip the quesadilla to brown the other half.

4) While the quesadilla is cooking, whisk the sour cream and cilantro together. Cut the finished quesadilla into thirds and serve with the cilantro crema on the side as a dipping sauce.