Harvesting Sweetpotatoes

 Sweetpotato Quesadillas 

• 4 cups sweetpotatoes, grated (about 3 sweetpotatoes) 
• ½ of an onion, finely chopped
• ½ of a red bell pepper, finely chopped
• 4 cloves of garlic, minced or pressed 
• 2 cups of black beans 
• 2 cups of spinach 
• 1 Tbsp olive oil 
• 3 Tbsp green onions 
• 3 Tbsp finely chopped cilantro 
• ¼ cup water
• 1 tsp dried basil 
• 1 tsp dried thyme 
• 1 tsp dried parsley 
• 1 tsp dried oregano 
• ¼ tsp cumin 
• ¼ tsp cayenne pepper 
• ¼ tsp paprika 
• Salt and pepper to taste
• 8 whole wheat tortillas 
• 1 cup grated extra sharp cheddar cheese
• Non-stick cooking spray

1. Sauté onion, bell pepper, and garlic in olive oil on medium high heat until the onions are translucent and bell pepper is tender. 
2. Add grated sweetpotatoes. Then add herbs, spices, and 1⁄4 cup of water. Cover the sweetpotatoes for about 10 minutes, stirring frequently to prevent sticking. 
3. Add beans, spinach, and cilantro. Mix to combine and cook for another two to three minutes on medium-low heat. 
4. Add green onions and remove the filling from the heat. 
5. Spread ⅛ of the filling and 2 Tablespoons of the grated cheese on each tortilla. Fold tortillas in half and cook them on a skillet coated with non-stick cooking spray on medium heat until each side is a nice golden brown.

Customize your quesadilla to your liking. Then, top with salsa and Greek yogurt for a fresh flavor.