Gluten-Free JOC Appetizer: Mini Sweet Potato and Black Bean Quesadillas

Ingredients:

4 gluten-free small tortillas
1 medium sweet potato, peeled, cubed, and roasted
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese (ensure it's gluten-free)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
2 tablespoons olive oil
Salsa and sour cream for dipping (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potato with olive oil, ground cumin, chili powder, salt, and pepper. Spread the seasoned sweet potatoes on the baking sheet and roast for about 20-25 minutes or until they are tender and slightly caramelized. Remove from the oven and let them cool.
Lay out two of the gluten-free tortillas on a clean surface.
Sprinkle half of the shredded cheddar cheese evenly over one side of each tortilla.
Divide the roasted sweet potatoes and black beans between the two tortillas, placing them on top of the cheese.
Sprinkle the remaining shredded cheddar cheese over the sweet potatoes and black beans.
Fold the tortillas in half to cover the filling, creating a quesadilla.
Heat a non-stick skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted. Repeat with the second quesadilla.
Remove the quesadillas from the skillet and let them cool for a minute before slicing each into smaller wedges.
Serve these gluten-free Mini Sweet Potato and Black Bean Quesadillas as an appetizer (joc appetizer) with optional salsa and sour cream for dipping. Enjoy!