Sweet Potato Quesadillas

Ingredients:

• 1 1/2c. finely chopped onion
• 2 cloves garlic, minced
• 3 tbsp. vegetable oil
• 4c. grated, peeled sweet potato/yams (about 3)
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 2 tsp cumin powder
• generious pinch of cayenne
• salt and pepper to taste
• 1c. grated cheddar cheese
• 8 tortillas (8-10inch)
• sour cream

~ Saute the onion, garlic, and vegetable oil until the onions are translucent.
~Add the sweet potatoes/yams, oregano, chili powder, cumin, and cayenne. Cook uncovered for 10 min. stirring frequently to avoid sticking.
~Add salt and pepper to taste. Remove from heat and set mixture aside.
~Spread 1/8 of the filling and 2 tbsp of cheese on half of each tortilla. Fold the tortilla in half
~Lightly oil a skillet, and warm it over medium heat. Add the pre-filled tortillas and cook of medium heat. 3-4 min on each side until the cheese is melted the the filling is hot.
~Serve immediately with a side of sour cream or salsa.

Comments:
This is another recipe from the Moosewood Restaurant cookbook. If you're a vegetarian and you occasionally miss the taste of pulled pork, this dish is a remarkably similar texture and taste! These are the best quesadillas I've ever made and they are delicious when dipped in sour cream. Serve these quesadillas with a salad and you have a filling dinner meal. This recipe does not really work as a vegan recipe, but I imagine vegetarians everywhere will rave over these colorful and unusual quesadillas.