I’ve made black bean and sweet potato enchiladas before and I thought the combo would work equally well in quesadillas.  Well, there’s no cheese, so can you really call them quesadillas?  Anyway, we ate these all weekend long, tweaking the filling a bit to make it a little bit different each night.  These were super tasty and the perfect portion when paired with a simple green salad.

To prepare the sweet potato/yam, chop it up and spread onto a baking sheet.  Drizzle with a little bit of olive oil or canola oil and sprinkle on some cumin, chili powder, cayenne, oregano, and S&P.  Use as much or as little as you like.  I rarely measure spices when I’m preparing stuff like this, so you’ll just have to trust your judgment.  Toss to coat evenly and spread out into a single layer.  Roast at 425 degrees for about 20 minutes until browned on all sides (flip over as needed to prevent burning).

When the potatoes were done, I mashed them up a little bit on my tortilla to give the black beans some glue to stick to.  Top the potatoes with black beans and any other vegetables you may have on hand.  We had ours one night with sweet potatoes, black beans and sauteed onions and bell peppers.  The next night we had that same combo with a little spinach thrown in.  These were so good, you won’t miss the cheese!

Speaking of cheese, I’ve loosened the reins a bit and allow my Emma to eat cheese on occasion.  I’ve concluded that my reasons for being vegan don’t have to be hers, although I hope she’ll chose a vegan lifestyle when she is older and can decide for herself.  Anyway, I was cutting some cheese for her to eat the other day and decided to taste it myself.  It’s been about a year since I’ve had cheese and I was just curious to see if I still like it after not having it (I was a huge fan of cheese– in fact, it was my arugment against going vegan for a long time because I thought I couldn’t give it up).  When I tasted it, I thought it was disgusting.  It coats your mouth with all sorts of creamy funk.  Nasty!