Sweet Potato Quesadillas

What to do with the left over sweet potatoes?  This recipe from Meatless Monday  and Big Girls, Small Kitchen does the trick.
Mashed sweet potatoes are combined with curry, lime juice and cilantro.  A little cayenne, black beans and Monterey Jack cheese and you're good to go!

• 2 1/2 pounds sweet potatoes, quartered and peeled
  1 tablespoon curry powder
  1/2 lime, juiced
  2 tablespoons cilantro leaves, roughly chopped
• 1/2 cup black beans, drained
  salt, to taste
• cayenne pepper, to taste*
  6 ounces reduced fat Monterey Jack cheese, shredded
  12 corn tortillas

Warm tortillas in microwave or oven sprinkled with water to soften.  Cover and set aside.
Preheat oven to broil. 
Boil sweet potatoes in large pot of salted water for 20 minutes or until fork tender. Drain, run them under cool water, and dice.
Mix potatoes in a bowl with cilantro, curry powder and lime juice.  Stir in black beans gently with salt and cayenne pepper.
On one side or tortilla spread 1 tbsp. shredded cheese - on the other side spread potato bean mixture and another tbsp. of cheese.  Press together firmly.  Repeat with remaining tortillas.
Place prepared tortillas on cookie sheets and broil for 3-5 minutes until cheese is melted and they are golden brown.  Yumm!