SWEET POTATO & BLACK BEAN QUESADILLAS

MAKES 4 SERVINGS

2 tsp olive oil 4 cups spiral-cut peeled sweet potato ¼ tsp salt 1 127 ml can chopped green chilies 1 cup rinsed drained canned no-salt-added black beans 8 small soft corn tortillas 2 cups shredded Monterey Jack or cheddar cheese Avocado Salad 3 avocados, coarsely chopped 3 mini cucumbers, cut in ½-inch thick pieces quarter small red onion, sliced ⅓ cup cilantro leaves ¼ cup lime juice 2 tbsp olive oil ¼ tsp salt

In large nonstick skillet, heat oil over medium-high heat; cook sweet potato and salt, stirring occasionally, until tender, 5 to 6 minutes. Add chilies and beans; cook, stirring, until heated through, about 1 minute. Scrape into bowl; wipe pan clean.

Heat same pan over medium-high heat; place 1 tortilla in centre. Sprinkle with ¼ cup of the Monterey Jack; top with one-quarter of the sweet potato mixture and additional ¼ cup of the Monterey Jack. Top with 1 tortilla, pressing to adhere; cook, flipping once, until golden and cheese is melted, 3 to 4 minutes. Transfer to cutting board; keep warm. Repeat with remaining tortillas, Monterey Jack and sweet potato mixture. Cut into quarters.

Avocado Salad Meanwhile, in bowl, toss together avocados, cucumbers, red onion, cilantro, lime juice, oil and salt to coat. Serve with quesadillas.

PER SERVING about 608 cal, 19 g pro, 35 g total fat (10 g sat. fat), 60 g carb (15 g dietary fibre, 7 g sugar), 31 mg chol, 676 mg sodium, 1,040 mg potassium. % RDI: 33% calcium, 21% iron, 17% vit A, 45% vit C, 73% folate.