These sweet potato and black bean vegan quesadillas are hearty, filling and packed with flavor. Serve them with my homemade cashew queso for a total crowd pleasing and easy dinner!
Peel and cube the sweet potatoes and add to a pot. Cover with water and boil until fork tender.
Meanwhile, add the diced onion to a skillet with the oil. Saute for about 5 minutes, then add in the garlic and corn.
Saute an additional 2-3 minutes. Add in the black beans, chipotle powder, paprika, cumin, salt and pepper. Remove from heat.
When the potatoes are done, drain and add back to the pot. Either use a potato masher or electric mixer and mash/beat until smooth.
Combine the bean mixture with the potatoes and stir to combine.
Fold in the cashew queso, cilantro and lime juice. Taste and adjust flavors as desired.
Heat a large greased skillet over medium/low heat.
Add the potato filling to half of a tortilla (if using gluten free tortillas, warm them up in the microwave for about 10 seconds first so they don't rip when you fold), then top with shredded cheese.
Fold the tortilla in half and add to the skillet. Cook on each side for 1-2 minutes or until golden brown and the cheese has melted.
I used gluten free tortillas which are usually a bit smaller than regular flour ones, so I made 6 total quesadillas with 1 tortilla per quesadilla. If you're using regular burrito style tortillas, you'll end up needing about 4.