Quesadillas are a quick, easy, and delicious dinner. Try this Black Bean and Sweet Potato Quesadilla recipe for a meatless version with plenty of flavor.
Lay one tortilla on a work surface. Sprinkle one half cup of the cheese on the tortilla. Layer the hash, beans, and green chiles. Top with the remaining cheese and the other tortilla.
Transfer the tortilla layers to a hot griddle and cook, flipping once or twice, until the cheese is melted and the tortillas are crispy. Cut into quarters and serve immediately.
Notes
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.