Sweet Potato and Black Bean Quesadillas

Instructions

1. 1Heat 1 tablespoon of olive oil in a large skillet over medium heat (approximately 176.7°C or 175°C). Add the 1 medium sweet potato, peeled and diced, and the 1/4 cup red onion, diced. Cook, stirring occasionally, until the sweet potato pieces are tender when pierced with a fork, about 8 to 10 minutes.
2. 2Add the 1 can black beans, rinsed and drained, the 1/2 cup corn kernels, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir everything together and cook for another 2 to 3 minutes, until the beans and corn are heated through.
3. 3Lay out the 4 large flour tortillas. Sprinkle 1/4 cup of the 1 cup vegan cheese shreds evenly over one half of each tortilla.
4. 4Spoon about one-quarter of the sweet potato and black bean mixture from the skillet over the vegan cheese on each tortilla half.
5. 5Carefully fold the other half of each tortilla over the filling, creating a half-moon shape.
6. 6Place the folded quesadillas into the same skillet over medium heat (approximately 176.7°C or 175°C). Cook for 2 to 3 minutes per side, until the tortillas are golden brown and crispy, and the vegan cheese is melted and gooey.
7. 7Remove the quesadillas from the skillet. Let them rest for 1 minute before cutting each one into wedges. Serve immediately.

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