Ingredient:

• 1 cup mild salsa verde, either homemade or store-bought
• 1 large ripe avocado, pitted and sliced into a few big pieces
• Big handful of fresh cilantro (some stems are ok)
• ½ lime, juiced (about 1 tablespoon lime juice)
• Quesadillas
• 1 medium-to-large sweet potato (about 12 ounces), peeled
• 1 to 2 tablespoons olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt
• 4 whole grain tortillas (about 8” in diameter)
• 3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese
• 1 cup cooked black beans (from one 15-ounce can), rinsed and drained
• 2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing