Vegan Sweet Potato Black Bean Quesadilla Recipe
Corn Tortillas, homemade preferred

1 sweet potato
1 can black beans
peanut oil or canola oil
1/2 red onion, diced
1-2 tsp. cumin seeds
2 tbsp. fresh cilantro
salt and pepper to taste
sprinkle of sugar
squeeze of lime juice

Vegetable “fajita” stir fry
1/2 tbsp. olive oil (I used lemon olive oil)
1/2 red onion, sliced
1 cup crimini or portabella mushrooms, slice
1 red pepper, sliced
GF fajita seasoning or mexican seasoning mix
salt, pepper
Squeeze of lime juice

Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side).

Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh.

Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve.

If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end.

To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish.

Guacamole would be nice as a topping!