Black Bean and Yam Quesadilla

1 t. olive oil, plus extra for spraying
½ c. finely chopped onion           
1 clove garlic, finely chopped
1 t. Mexican seasoning
2 t. water
1 c. grated yam
1/4/ c. canned black beans, rinsed and drained
salt and pepper
2 corn or wheat tortillas
1/3 c. grated cheese
Salsa

Heat oil in a medium nonstick skillet over medium heat.  Add the onion and garlic and sauté for 3 minute or until onion is done.  Add the seasoning and water and cook l more minute stirring.  Add the yam and beans, stir.  Cover and cook for about 6 minute 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 the 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 abt. 2 minutes, until cheese melts and the filling is warm.  Repeat with other tortillas.  Serve with prepared salsa.