Spiralized Sweet Potato & Black Bean Quesadillas

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Ingredients

1 cup mild salsa verde, either homemade or store-bought
1 large ripe avocado, pitted and sliced into a few big pieces
Big handful of fresh cilantro (some stems are ok)
½ lime, juiced (about 1 tablespoon lime juice)
1 medium-to-large sweet potato (about 12 ounces), peeled
1 to 2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon ground cumin
Salt
4 whole grain tortillas (about 8” in diameter)
3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
1 cup cooked black beans (from one 15-ounce can), rinsed and drained
2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing

As published by Cookie and Kate.

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