Prep: 20 min                      Cook: 27 min
Makes 4

I love me some sweet potatoes.  For one night out of week,  I feel  we can do without meat on the table. It takes a lot of planning to make a meal that my husband will like without meat. It this one works for us.

1  15 oz. can navy beans, drained and rinsed (you can use any bean you like
1/3 cup fresh cilantro, chopped
1 tbsp. line juice
1 small jalapeno chile pepper, seeded and finely chopped
1 tsp. ground ancho chile pepper
1/2 of a cucumber, quartered and sliced
3 to 4 medium radishes, halved and thinly sliced
12 oz. sweet potato, peeled and coarsely chopped
1/2 tsp. ground cumin
4 10-inch whole wheat or regular flour tortillas
1 1/2 cups chopped baby spinach
2 green onions, thinly sliced
3/4 cup shredded Monterey Jack cheese ( I usually but a block and use the food processor, works great)
Plan Greek yogurt and paprika

1.In a bowl combine beans, 1/4 cup cilantro, line juice, and chile peppers.
2.For the cucumber relish, get another bowl combine cucumber, radishes, and remaining cilantro.
3. In a medium saucepan cook sweet potato in lightly salted boiling water, covered, about 15 minutes or until tender. Remove from heat and drain. Return potato to saucepan; coarsely mash. Sir in cumin.
4. Heat a grill pan or large nonstick skillet over medium-high. Cook quesadillas, two at a time. about 6 minutes or until lightly browned, turn once. Cut into wedges. Serve with cucumber relish, and I use some Greek plan yogurt, with a little paprika. ENJOY!!