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To begin, prep the corn tortillas by mixing masa harina with water and salt. Knead until you have a ball of dough, then pinch off small pieces (about the size of a golf ball). Cover the dough balls with a tea towel until you prepare the rest of the ingredients.
Remove the sweet potato skins and add the orange flesh to a mixing bowl. Add garlic powder and salt to taste, then mash together with a fork. Once the sweet potato is mashed to your preference, mix in the cooked black beans. Set aside.
Make sure the cheese is shredded, then preheat a cast-iron skillet up to medium. To make the quesadillas, press each ball of dough with a tortilla press or roll it out until quite thin. Add this into the skillet and cook for 30-40 seconds on the first side.
Flip the tortilla, then add a handful of grated vegan mozzarella and a spoonful of the sweet potato and black bean mixture to one half of the tortilla. Fold the other half over to make a half-moon shape.
Cook on both sides until the cheese is melted and the outsides are crispy with brown spots. Continue this process until there is no more sweet potato and bean mixture or cheese left.
Note: these quesadillas can be made with flour or store-bought corn tortillas if you're short on time. Follow the same cooking steps as above, although we don't recommend folding store-bought corn tortillas since they are more likely to crack.
To avoid cracks, spread the cheese and filling across the whole tortilla in the skillet and place a completely new one on top before flipping.
Serve your quesadillas warm with a side of guacamole, salsa fresca, or Mexican crema.