![\"Quesadilla_Close\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/04\/Quesadilla_Close.jpg\")
<\/p>\nI’ll admit that I had some reservations about making a quesadilla filling out of mashed sweet potatoes when I first came up with this crazy idea, but I’m so glad I followed through with it! <\/p>\n
After mashing the potatoes with plenty of spices, adding some black beans and roasted corn, grilling the quesadillas until crispy, and then topping with a drizzle of cashew cream and a dollop of guacamole, wow \u2013 these bizarre little quesadillas are insanely delicious. They’re actually one of the best meals I’ve made in a while, and it’s all about kicking up that sweet potato filling with just the right ingredients like lime juice, cilantro, beans, corn, and plenty of spice. You’ve got to give these a try:<\/p>\n
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![\"Quesadilla_Stack\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/04\/Quesadilla_Stack.jpg\")
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Makes 4 quesadillas<\/strong><\/p>\n Prep:<\/strong> If making the cashew cream (see below), soak about 1\/2 cup of raw cashew pieces at least an hour before preparing. <\/p>\n First, set a large pot of water to boil and peel three medium-sized sweet potatoes. Chop them into rounds or cubes and carefully add to the boiling water for 15+ minutes, until fully cooked and soft enough to mash. Drain from the water and transfer to a large bowl.<\/p>\n Mash the potatoes with a large fork, potato masher, or hand mixer. Then, add the spices listed above: 1 teaspoon salt, 1\/2 teaspoon cumin, 1\/2 teaspoon coriander, 1\/2 teaspoon cayenne pepper to start, along with some chopped cilantro, a squeeze of lime juice, and about 1 1\/2 cups of cooked corn (I used frozen fire-roasted kernels) and about 1 1\/2 cups of black beans (drained and rinsed, if using canned). Mix all this together and give it a taste. At this point, you’ll probably need more spices and\/or salt so don’t be afraid to keep shakin’ until it tastes perfect. <\/p>\n Grab some whole wheat tortillas and generously spoon about 1\/4 of the filling onto one tortilla and smooth it out to the edges. If you’d have some on hand, also sprinkle a little nutritional yeast on top. Then place a second tortilla directly over top and gently press down. Repeat this process with the other three quesadillas. Then, grab your skillet or stove-top grill and when it reaches a high enough temperature, simply grill each side of each quesadilla for 3-4 minutes until the tortillas start to brown and become crispy. <\/p>\n It’s that simple! Remove from the heat, slice with a pizza cutter or large knife and serve with a drizzle of cashew cream and some guacamole and\/or salsa for an amazing meal.<\/p>\n You know the drill. I use cashew cream on pretty much all of my recipes and this is no exception. To make, blend 1\/3 cup soaked and drained raw cashews with the juice of 1 lime, a few tablespoons of water, a tablespoon of nutritional yeast (optional), and a few pinches of salt until completely smooth. Slowly add water until it’s somewhat thick but still drizzleable as pictured. It takes these quesadillas to another level.<\/p>\n I’ll admit that I had some reservations about making a quesadilla filling out of mashed sweet potatoes when I first came up with this crazy idea, but I’m so glad… Continue Reading →<\/a><\/p>\n","protected":false},"author":1,"featured_media":7932,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,6],"tags":[33,27],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7925"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=7925"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/7925\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/7932"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=7925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=7925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=7925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\nIngredients:<\/h4>\n
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Step One<\/h4>\n
Step Two<\/h4>\n
Step Three<\/h4>\n
Step Four<\/h4>\n
Cashew Sour Cream<\/h4>\n
![\"Quesadilla_Plate\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2016\/04\/Quesadilla_Plate.jpg\")
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