• Peel sweet potatoes and cut into large chunks (although the smaller the cut pieces are, the quicker the boiling process will be). Place into a medium pot and fill up with water just until all the sweet potato pieces are covered.
• Place the pot on high heat and bring to a boil. Allow to boil for a few minutes, then bring heat down to medium and cover with a lid. Cook for about 15-20 minutes or until the sweet potatoes are tender enough to pierce easily with a fork.
• While the sweet potatoes are boiling, begin preparing quesadillas. Empty black beans into colander and rinse with water and drain. Place tortillas on griddle or pan (if making in a pan, you will most likely need to make the quesadillas in batches). Scoop a spoonful of black beans into each tortilla, evenly distributing between all the tortillas. Set the colander aside to use for the sweet potatoes. If making the guacamole see instructions below.
• When sweet potatoes are tender, drain in colander. Dice the sweet potatoes into small pieces and then evenly distribute between all the tortillas. Sprinkle a handful of cheese on top and then fold each tortilla in half into a semi-circle.
• In Griddle or Pan cook quesadillas about 3-4 minutes on each side. Flip when side is toasted and golden.
• Serve warm with salsa, guacamole, sour cream, or a favorite dipping sauce.

Quick and Easy Guacamole

• Cut avocados in half and remove peel. In Small bowl mash avocados with either a fork or a masher. Depending on your preference, you can leave the avocado chunky or keep mashing until smooth.
• Add greek yogurt, salt, garlic powder and pepper and mix together. Optional-squeeze a little bit of lemon juice and mix.