Black Bean & Sweet Potato Quesadillas with Cilantro Sauce

2 large sweet potatoes or yams cut with cone #3
2 T oil
3 garlic cloves, minced
2 small jalapenos, finely chopped
14-oz can diced tomatoes
1 can black beans, rinsed and drained or fresh cooked beans
juice of 1 lime
1/2 t sea salt
1/4 t pepper
1 large handful fresh cilantro, leaves chopped
1/2 small red onion, finely chopped
1 c vegan cheese (optional)
8 whole-wheat tortillas or brown rice, corn
1 c salsa
Cook Sweet potato in 3 qt with culinary basket or in 11inch skillet for 15 mins. Until tender. Med- click- low

In EOS or wok, preheat at 350 add oil, over medium heat, and add garlic and jalapenos. Sauté 3-5 minutes until garlic just begins to brown. Add red onion, diced tomatoes, black beans, lime juice, salt, pepper and cilantro. Cook 5-7 minutes, stirring occasionally, until well heated. Turn off heat, cheese  (if using) and sweet potato. Season to taste with salt and pepper.

Heat tortillas in electric skillet or 11 inch griddle for  2 minutes. Top each tortilla with sweet potato mixture and an additional tortilla. Toast both sides of tortilla- To serve, cut each tortilla into quarters and top with salsa and Cilantro dipping sauce.