Dairy-Free Sweet Potato and Chorizo Quesadillas

Ingredients

• 1 large Sweet potato
• 8 oz Chorizo (Mexican)
• 0.5 medium Onion
• 8 tortilla Corn tortillas
• 1 tbsp Olive oil
• 1 cup Dairy-free shredded cheese alternative

Instructions

1. 1Preheat your oven to 400°F (200°C). Cut the 1 large sweet potato into 1/2-inch cubes. In a medium bowl, toss the sweet potato cubes with the 1 tbsp olive oil, then spread them in a single layer on a baking sheet. Roast for 20 minutes, or until the sweet potato is tender and lightly browned.
2. 2While the sweet potato roasts, finely dice the 0.5 medium onion. Heat a 10-inch skillet over medium heat, then add the 8 oz Mexican chorizo and the diced 0.5 medium onion. Cook for 8-10 minutes, breaking up the chorizo with a spoon, until the chorizo is browned and the onion is softened.
3. 3Transfer the roasted 1 large sweet potato cubes and the cooked 8 oz Mexican chorizo and 0.5 medium onion mixture into a medium bowl. Stir them together until well combined.
4. 4Lay out the 8 corn tortillas on a clean work surface. Divide the sweet potato and chorizo mixture evenly among the tortillas, placing it on one half of each tortilla. Sprinkle 1 cup dairy-free shredded cheese alternative over the filling on each tortilla.
5. 5Fold each of the 8 corn tortillas in half over the filling. Heat the 10-inch skillet over medium heat. Cook the folded quesadillas in batches of one or two at a time for 2-4 minutes per side, until they are golden brown and the 1 cup dairy-free shredded cheese alternative is melted and gooey.

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