This twist on a classic quesadilla is easy for kids to make.
1 small sweet potato, peeled and halved lengthwise
1 large clove garlic
¼ small onion
1 tsp. canola oil
½ can black beans, drained and rinsed
4 oz. Monterey Jack cheese
2 Tbsp. milk
¼ tsp. cumin, divided
¼ tsp. salt, divided
4 8- to 10-inch whole wheat tortillas
Salsa and Greek-style yogurt for dipping
1. Preheat oven to 400 degrees.
2. With adult supervision, have your child place the sweet potato flat-side down on a cutting board and carefully chop into ½-inch cubes. Boil or steam sweet potato until tender, about 8-10 minutes.
3. Have your child remove papery skin from onion and garlic and with adult supervision chop onion and mince garlic. With adult assistance heat oil in small pan over medium heat and sauté onion until soft, about four minutes. Add garlic and sauté for another minute. Add black beans, 1/8 tsp. cumin and 1/8 tsp. salt. Remove from heat and set aside. Have your child grate cheese.
4. Once sweet potatoes are tender, drain (if necessary) and put them in a medium bowl with milk and remaining cumin and salt. Have your child mash well, adding more milk if necessary.
5. Your child can spread a thin layer of mashed sweet potato over half a tortilla. Arrange a layer of black beans on top of sweet potato. Cover with shredded cheese. Fold empty half of tortilla over fillings. Repeat with remaining tortillas.
6. Bake until cheese is bubbly, about eight minutes.
Recipe provided by The Kids' Table