1. Place the sweet potato in a microwave safe dish. Cover and microwave on high for 5 minutes or until tender and set aside. 2. Meanwhile, in a large skillet, saute the onion, garlic, and pumpkin pie spice in oil until vegetables are tender. Stir in beans and broth. 3. Bring to a boil. Reduce the heat, simmer uncovered, for 3 minutes or until thickened. 4. Mash beans slightly with a fork and stir in the sweet potato. Cook until heated through. 5. Layer six tortillas with 3/4 cup bean mixture, 1/4 cup cheese, and a rounded tablespoonful of chilies. 6. Top each with another tortilla. 7. Cook the quesadillas on a greased griddle or in two large greased skillets for 3 to 4 minutes on each side or until browned. 8. Cut into wedges, serve with sour cream and salsa if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
