Fresh, simple and absolutely delicious, these quesadillas are a hit! 


“Cheesy” Sweet Potato Filling:
2 large sweet potatoes, cubed
1/2 cup cashews
1/4 cup nutritional yeast
2 tbsp almond milk
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper

6 flour tortillas
1 tbsp oil
1 small white or yellow onion, diced
3 cloves garlic, minced
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
1/2 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

For Serving:
Pico de Gallo


Prepare sweet potatoes: Boil cubed sweet potatoes for 15-2o minutes or until tender and cooked through. After, drain water.
Prepare cashews: Bring several cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 15-20 minutes. After, drain water.
Prepare “cheesy” sweet potato filling: Add sweet potatoes, cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper to a blender. Blend on high-speed until smooth and creamy.
Prepare black beans and corn: Warm a skillet on medium-low temperature. Add oil, diced onion, and minced garlic. Sauté for 5 minutes. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Sauté for 5 minutes.
Assemble quesadillas: Spread “cheesy” sweet potato filling across half a tortilla. Add several spoonfuls of the black bean and corn mixture on top. Fold tortilla in half.
Cook quesadillas: Heat a skillet on medium temperature. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown. Gently flip to cook the other side for an additional 1-2 minutes. Remove from the skillet and slice into triangles.
To serve: Serve quesadillas with salsa, guacamole, and pico de gallo.