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In a small pot, bring water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.
While the cashews are soaking, cook the sweet potatoes. In a large pot, bring water to a boil. Add cubed sweet potatoes. Cook for 15-20 minutes or until fork tender. After, drain the water.
Add soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
Warm a skillet over medium-low heat. Add oil and diced onion. Cook for 3-5 minutes, stirring frequently, until onions are fragrant and translucent. Add minced garlic and cook for 1 minute, stirring constantly. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.
Spread the sweet potato cheese across half a tortilla. Add several spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.
Warm a skillet over medium heat. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then flip to cook the other side. Remove from the skillet and slice into triangles. Repeat until all tortillas are used.
Serve quesadillas with guacamole, salsa, and pico de gallo.