Vegan Sweet Potato-Black Bean Quesadillas

These quesadillas are super-easy and really flavorful.  For those of you who can get vegan sour cream in your grocery store - go for it - otherwise, I just topped mine with homemade guacamole and salsa!
(It is possible to make yuor own vegan sour cream with silken tofu, lemon juice, salt, and/or apple cider vinegar, but I haven't perfected the ratios yet so I will hold off on giving that recipe for now.)

Sweet Potato Black Bean Quesadillas

Ingredients:
-2 medium sweet potatoes, peeled or unpeeled, your choice
-1 can organic black beans
-1/2 white onion, diced small
-1 package of  8-inch tortillas
-2 tsp cumin
-1 tsp cayenne pepper
-1-2 tsp garlic powder
-1 tsp salt
-2 tbsp olive oil
-Vegan cheese
-Your favorite salsa, optional
-Guacamole, optional
-Vegan sour cream, optional

Method:

Preheat oven to 400 F. Chop up sweet potatoes into tiny cubes (about 1/2 inch-size). Toss in a bowl with olive oil and spices to coat well. Spread foil on a baking sheet, pour potatoes on foil and space evenly, and bake for about 20 minutes, or until completely cooked and soft.
(Side note: These potatoes are just fantastic just like this - so if you need to use up some sweet potatoes you can just make this as a side dish and stop here.  They are AMAZING and will make your kitchen smell great.)

Heat a skillet over medium heat. Dust with cooking spray and put a tortilla in the skillet. Add a few tablespoons of the potatoes, onion and beans and spread over tortilla. Sprinkle with cheese and top with another tortilla. Cook for a few minutes on each side, until cheese has melted and inside is warm.

Cut into quarters and serve with salsa and guacamole.