Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve quesadillas with guacamole, salsa, and pico de gallo.