Two things little kids like to eat:  crispy foods cut into wedges, and sweet potatoes.  I like these cheeseless quesadillas (or just ‘dillas?) with salsa and a cup of black bean soup.  If you like yours con queso, try stirring about 1/4 c. crumbled blue cheese into the filling.  If you like them spicy, a few teaspoons of finely diced jalapeno should do it.

Sweet potato quesadillas

Yield:  30 wedges

2 c. mashed sweet potato (from about 2 good-sized potatoes)

1/2 c. finely chopped, seeded tomato

1/2 c. cooked black beans (rinsed and drained, if canned)

1/3 c. finely chopped red onion

1 clove garlic, minced

1 tbsp. finely chopped, fresh cilantro

Salt and freshly ground black pepper, to taste

10 8-inch whole wheat tortillas

Canola or safflower oil, for frying

Combine mashed sweet potato, tomato, beans, onion, garlic, and cilantro in a mixing bowl.  Season to taste with salt and pepper.

Evenly spread about 1/2 c. sweet potato mixture onto one tortilla, to within 1/2″ of the outer edge.  Top with a second tortilla.  Repeat with remaining tortillas and sweet potato.

Warm a large skillet over medium-high heat.  Drizzle in enough oil to generously coat bottom of pan.  Fry quesadillas until browned and lightly crisped, a few minutes per side, adding more oil to the pan as needed.  If tortillas brown too quickly, reduce heat to medium.

Using a chef’s knife or pizza wheel, cut quesadillas into 6 wedges.  Serve hot.

Quesadillas freeze beautifully:  allow to cool completely, then wrap in foil or store in zip-top freezer bags.  I thaw frozen quesadillas overnight in the fridge, then reheat in a 350 degree oven until hot and crisp.

Make it gluten-free: Use brown rice or corn tortillas instead of wheat ones.