These mini quesadillas are stuffed full of sweet potato, beans, and cashew cheese, making them a mild and delicious food choice for kids and parents alike. A perfect back-to-school recipe that is simple and plant-based!
1: Add the sweet potato to a pot and top with water. Bring to a boil until very tender, around 10 minutes. Drain and place in a bowl.
2: Add the vegan butter and salt to the sweet potato and mash it. The warmth from the sweet potato should melt the butter. Set aside.
3: Heat a pan over medium heat with 1 tsp of oil. Add 1 tortilla on the pan and top with 2 tbsp of mashed sweet potato, beans, and some of the cheese.
4: Place another tortilla on top and flip. Cook for a few minutes until crispy. Remove and continue until you’ve made enough.
5: Dig in and enjoy!
