Sweet Potato Quesadilla

Makes 6 quesadillas, cut into 5 pieces, serving 30 samples

• 1 tablespoon extra-virgin olive oil
• 3/4 cup chopped yellow onion
• 1/2 teaspoon cumin
• 2 cups roasted and mashed sweet potato
• 1/4 cup cubed roasted turkey or a ½ cup canned black beans, rinsed
• 8 whole wheat tortillas
• 2 cups Monterey Jack
• 1/2 cup sour cream
• 1 teaspoon lime juice
• Pinch salt

Saute the onion in the olive oil until softened and golden brown. Add the cumin and salt to taste and cook for 1 minute. Stir in sweet potato and cook for an additional minute. Cool slightly. Spread the pumpkin onto the tortillas and top with cheese and turkey. Cook in a non-stick skillet on both sides until golden brown. Serve warm.

Mix together the sour cream, lime juice and salt. Serve with the quesadillas.

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