Sweet Potato Quesadillas (not quite a la Kingsolver)

Sweet Potato Quesadillas to serve four hungry folks, adapted by breadandroses from a recipe in Barbara Kingsolver's Animal, Vegetable, Miracle.

6 whole-wheat tortillas
8 oz sharp cheddar cheese (or monterey jack), grated
1 can black beans, drained and rinsed
4 small to medium sweet potatoes
2-5 leaves of chard or other leafy green, washed and shredded
1 yellow onion, diced
2 cloves garlic, diced or pressed (or to taste - we used, uh, a lot)
1 tbsp oregano
1 tbsp basil (Trader Joe's frozen works well)
1 tsp cumin
dash of cinnamon
chipotle chile powder (or cayenne) to taste
fresh cilantro to taste
olive oil for saute.

Preheat oven to 400.

Bake sweet potatoes until soft. (leave the oven on) Peel and cut into chunks.

Saute onion and garlic in olive oil with cumin until onion is transluscent. Add sweet potatoes, basil, and oregano, and mash/cook. Add the black beans, cook until hot. Add chile powder and cilantro. Taste. Add salt if it needs it. Add a little water if it gets too sticky. Put the heat on very low underneath this to keep it warm while you prep the tortillas.

Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling, chard, and cheese on half of each. Fold closed (oiled side out). Bake until browned and crisp, about 15 minutes. Cut into wedges for serving.

Accompany with your favorite lager, or iced tea, and episodic television.