Black Bean and Yam Quesadilla

1 teaspoon olive oil, plus extra for spraying 1/2 cup finely chopped onion 1 clove garlic, finely chopped 1 teaspoon Mexican seasoning (available in bulk spices) 2 teaspoons water 1 cup grated yam (about 1/2 medium yam) 1/4 cup canned black beans, rinsed and drained Salt and pepper 2 corn or wheat tortillas 1/3 cup grated cheddar or Monterey Jack cheese Prepared salsa

Heat the oil in a medium, nonstick skillet over medium heat. Add the onion and garlic and sauté for 3 minutes or until onion is soft. Add the seasoning and water and cook 1 more minute, stirring. Add the yam and beans, stir. Cover and cook for about 6 minutes until the yam is tender but not mushy. Season with salt and pepper. Transfer mixture to a bowl. Place tortilla in a skillet; spray with olive oil. Turn over and spray the other side. Add some of the mixture to half of the tortilla, top with some of the cheese and fold tortilla in half. Cook in a skillet on each side for about 2 minutes, until cheese melts and the filling is warm. Repeat with?other tortilla. Serve with prepared salsa. Recipe by Karen Lamphere, PCC Cooks instructor