Black Bean & Sweet Potato "Quesadillas" & Santa Fe Salad

We don't need no stinkin' quesa. Now, don't get me wrong, I love me some quesadillas with faux cheese. Especially a sauteed mushroom and onion one with Pepperjack Daiya. But I don't have any "cheese" right now and who needs it when you've got sweet potatoes holding the whole thing together?



Black Bean & Sweet Potato "Quesadilla"

1 cup mashed, cooked sweet potato (I peel, cube, and boil mine in veg broth for about 20 minutes)
1/2 cup of cooked black beans
1/2 teaspoon cumin
several dashes of salt
several dashes of garlic powder
tortillas

1. Mix up the first 5 ingredients.
2. Heat a little oil in a large skillet, over medium heat, and place a tortilla in the pan. Spread one half of the tortilla with the filling then fold the tortilla in half. Cook for a few minutes until golden brown, then flip and cook the other side for a couple of minutes. Remove and cut into four wedges. Serve with a little salsa and vegan sour cream (Tofutti Sour Supreme is my fave).

And while you're at it, you might as well use up the rest of those black beans in a festive little companion salad...

Santa Fe Salad

2 cups fresh corn (2 ears)
1/2 bell pepper, seeded & chopped
1 tomato, chopped
1/2 avocado, pitted, peeled & chopped
1 can (plus or minus) black beans, rinsed & drained
1/4 cup cilantro, chopped
juice of one lime
1 1/2 tsp taco seasoning
1/2 tsp salt
2+ tbsp pumpkin seeds (optional)


1. Mix all ingredients, except the seeds, together and refrigerate for at least a half hour. Top with seeds and serve immediately. Makes 4 servings.