Vegan Sweet Potato Quesadillas

Ingredients:
3 medium sweet potatoes
1 1/2 cups cooked corn
1 1/2 cups black beans
1 chile pepper, seeded and diced
3 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon dried cumin
1/2 teaspoon dried coriander
1/2 teaspoon cayenne pepper
8 whole grain tortillas
Nutritional yeast (optional)
Guacamole, for serving
Cashew cream, see below

Prep: If making the cashew cream (see below), soak about 1/2 cup of raw cashew pieces at least an hour before preparing.

Step One
First, set a large pot of water to boil and peel three medium-sized sweet potatoes. Chop them into rounds or cubes and carefully add to the boiling water for 15+ minutes, until fully cooked and soft enough to mash. Drain from the water and transfer to a large bowl.

Step Two
Mash the potatoes with a large fork, potato masher, or hand mixer. Then, add the spices listed above: 1 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon cayenne pepper to start, along with some chopped cilantro, diced chile pepper, a squeeze of lime juice, and about 1 1/2 cups of cooked corn (I used frozen fire-roasted kernels) and about 1 1/2 cups of black beans (drained and rinsed, if using canned). Mix all this together and give it a taste. At this point, you’ll probably need more spices and/or salt so don’t be afraid to keep shakin’ until it tastes perfect.

Step Three
Grab some whole wheat tortillas and generously spoon about 1/4 of the filling onto one tortilla and smooth it out to the edges. If you’d have some on hand, also sprinkle a little nutritional yeast on top. Then place a second tortilla directly over top and gently press down. Repeat this process with the other three quesadillas. Then, grab your skillet or stove-top grill and when it reaches a high enough temperature, simply grill each side of each quesadilla for 3-4 minutes until the tortillas start to brown and become crispy.

Step Four
It’s that simple! Remove from the heat, slice with a pizza cutter or large knife and serve with a drizzle of cashew cream and some guacamole and/or salsa for an amazing meal.

Cashew Sour Cream
You know the drill. I use cashew cream on pretty much all of my recipes and this is no exception. To make, blend 1/3 cup soaked and drained raw cashews with the juice of 1 lime, a few tablespoons of water, a tablespoon of nutritional yeast (optional), and a few pinches of salt until completely smooth. Slowly add water until it’s somewhat thick but still drizzleable as pictured. It takes these quesadillas to another level.

Slightly adapted from oneingredientchef.com