Vegan cheese, roasted sweet potatoes, and seasoned black beans make up these tasty quesadillas. They are then toasted until golden and crispy. They are a healthy and filling meal that can be used for any event.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 can 15 ounces black beans, drained and rinsed. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 4 large flour tortillas. 1 cup vegan cheese, shredded. 1/4 cup fresh cilantro, chopped. 1 avocado, sliced optional, for serving. 1 lime, cut into wedges optional, for serving.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss diced sweet potatoes with cumin, chili powder, smoked paprika, salt, and pepper until evenly coated. Spread seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned, stirring halfway through. Once sweet potatoes are roasted, remove them from the oven and allow them to cool slightly. In a separate bowl, mash half of the black beans with a fork or potato masher until chunky. Leave the other half of the black beans whole. To assemble the quesadillas, place a tortilla on a clean work surface. Sprinkle a quarter of the vegan cheese evenly over half of the tortilla. Layer on a quarter of the roasted sweet potatoes, mashed black beans, whole black beans, and chopped cilantro. Fold the tortilla over to enclose the filling, creating a half-circle shape. Heat a large skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy, pressing down gently with a spatula. Repeat with the remaining tortillas and filling ingredients. Once all quesadillas are cooked, slice each one into wedges and serve immediately, with optional avocado slices and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes