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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled diced sweet	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
pumpkin pie spice	1/2	teaspoon		2.907	0.5889	0.049	0.1071
vegetable oil	2	teaspoons		78.1547	0.0	0.0	9.0667
black bean	30	ounces	rinsed drained	2900.1531	530.3623	183.7047	12.0769
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
flour tortilla	12			-	-	-	-
monterey jack cheese	1 1/2	1/2	shredded	-	-	-	-
green chilies	4	ounces	chopped	45.3592	10.7274	2.2680000000000002	0.2268
cream			sour	-	-	-	-
salsa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.