This recipe will make enough for two dinners for a family of four. Use what is needed for the first night's dinner, then freeze the extra in a quart size freezer bag. The mixture will stay good in the freezer for a few months. To thaw just leave the bag out on the counter for a few hours, or in the fridge for the day.

INGREDIENTS:

4 small/ medium sweet potatoes
1 small onion
1/2 red bell pepper
1/2 cup salsa or pico
1 small can green chilis
1 can black beans
1 teaspoon each of the following: cumin, chili powder, garlic powder, salt
2 tablespoons nutritional yeast
OPTIONAL: 1 cup vegan cheddar shreds

COOKING INSTRUCTIONS:

Peel, dice, and boil the sweet potatoes until they are soft enough to put a fork through.
Drain the potatoes and return to the pot you boiled them in. Mash the potatoes with a hand masher, or using hand mixer.
Cut onion and bell pepper in thin strips, or dice if you prefer. Heat a teaspoon of vegan butter or oil in a skillet on medium heat, and add onions, and peppers. Sauté until the onions and peppers become soft.
Mix in the onion and pepper mixture and remaining ingredients into the mashed sweet potatoes, and stir until incorporated.
Wipe clean the skillet you used for the onions and peppers, and heat a teaspoon of vegan butter on medium heat.
Once the butter is melted, take a tortilla and spread a few spoonfuls of the potato mixture on one side. Fold in half and add two at a time to your skillet. Allow the quesadillas to cook a few minutes on each side, letting them begin to brown and get a little crispy.
Continue with reaming the tortillas and serve with vegan sour cream, guac, or salsa.