This is a fairly easy and tasty meal we make, usually when we have leftover baked sweet potatoes and corn from the previous night’s campfire. We’ve also seen this recipe done with spinach, rice, peppers and even kale as part of the filling. It’s all good.

Corn Salsa Ingredients (this can be made ahead of time):

• Roasted corn cut from the cob
• 2 Tbsp red bell pepper, diced
• 1 jalapeno, seeded and diced
• ½ small onion, chopped fine
• 2 cloves Garlic, minced
• Tbsp cilantro, chopped
• Juice from 1 lime
• Salt and pepper to taste

Bring 1-2 Tbsp olive oil to heat in a frying pan and add onions, jalapeno and garlic. Sauté for 3-4 minutes. Add garlic and bell pepper and sauté for another 2 minutes. Add lime juice, cilantro, salt and pepper. Transfer to a bowl and set aside, covered.

Quesadillas Ingredients:

• 1 cooked sweet potato
• ½ can black beans, drained
• ½ cup vegan cheese
• 2 whole wheat tortillas
• Cilantro

Preparation:

Remove the potato from the skin and cube. Don’t mash it too much. Add black beans and cheese and toss to mix. Spread 3-4 Tbsp of the sweet potato filling even over half of a tortilla, leaving a half inch border. Fold the tortilla over the filling and press down a bit so it adheres to both sides. Repeat with the second tortilla. Brush your frying pan with oil and bring to heat. Place the filled tortillas in the pan and fry covered for 3-5 minutes or until it starts to brown and crisp up. Flip and fry on the other side for another 3-4 minutes. When golden and crispy, remove to a cutting board and cut each tortilla into 2-3 wedges. Arrange on plates and add a generous topping of corn salsa and fresh cilantro. Serve with lime wedges and sriracha if desired.