Title Black Bean and Sweet Potato Quesadillas Recipe

Preheat the oven to 400°F (200°C).

In a large skillet, heat some cooking oil over medium heat. Add the diced sweet potatoes and cook until they become tender, about 10 minutes.

Add the bell pepper, red onion, and minced garlic to the skillet. Sauté for another 5 minutes until the vegetables are slightly softened.

Stir in the black beans, cumin, chili powder, paprika, salt, and black pepper. Cook for 2-3 more minutes to allow the flavors to combine. Remove from heat and set aside.

Place a tortilla on a baking sheet. Spread a generous amount of the black bean and sweet potato mixture onto one half of the tortilla.

Sprinkle shredded cheddar cheese and chopped cilantro over the mixture.

Fold the tortilla in half to cover the filling, forming a quesadilla.

Repeat the process for the remaining tortillas and filling.

Lightly brush the quesadillas with cooking oil on both sides.

Bake in the preheated oven for about 8-10 minutes or until the tortillas turn golden brown and crispy.

Remove from the oven and allow to cool for a few minutes before serving.

Slice the quesadillas into wedges and serve with salsa, guacamole, or sour cream on the side.