Vegan Roasted Sweet Potato Quesadillas

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Some naysayers may feel that a quesadilla is not in fact a quesadilla without cheese. If ever you encounter one of these unequivocal cynics, please draw this weapon like a sword and use it against their Gouda or "sharp" Cheddar or whatever dairy phenom it is they wish to flaunt. This marriage of roasted sweet potatoes, refried beans, corn, and cooked spinach, is a flavor-filled winner that your taste buds will thank you for, vegan or not. Click here to see Quesadillas to Suit Every Taste.

Servings

servings

Ingredients

2 teaspoon chili powder
2 teaspoon cumin
2 teaspoon cayenne
dash of salt
dash of pepper
2 medium-sized sweet potatoes, peeled and cubed
2 tablespoon canola oil
16 ounce cooked corn
1 cup cooked spinach
4 teaspoon olive oil
4 whole-wheat tortillas
24 ounce vegetarian refried beans
1 cup salsa (optional)

Directions

Preheat the oven to 375 degrees.
Combine all of the ingredients in a large resealable bag (a large bowl with a lid can also work). Shake thoroughly, coating the sweet potatoes evenly.
Lay out the sweet potatoes in a single layer on a baking sheet. Roast for 30-35 minutes. Remove from the oven and transfer to a bowl.
In a large bowl, combine the roasted sweet potatoes, corn, and cooked spinach.
Heat a large frying pan over medium-high heat. Add 1 teaspoon of the olive oil and spread it around the bottom of the pan. Take 1 tortilla and place it in the pan.
Using a spoon, thinly coat the whole top side of the tortilla with a quarter of the refried beans. Then distribute a quarter of the sweet potato, spinach, and corn mixture, onto half of the tortilla.
Using a spatula, carefully fold the unfilled half over the mixture and press down lightly. Continue heating for just a minute, flipping once after about 30 seconds.
Repeat for the remaining 3 tortillas. Great for dipping in your favorite salsa!