Sweet Potato & Black Bean Quesadillas

INGREDIENTS:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
1 cup vegan shredded cheese (cheddar or mozzarella style)
4 large whole wheat or gluten-free tortillas
Olive oil, for cooking
INSTRUCTIONS:
Prepare the Sweet Potatoes:Place the diced sweet potatoes in a microwave-safe bowl with a splash of water. Cover and microwave on high for 5-7 minutes, or until tender. Alternatively, you can steam or boil them until tender. Drain any excess water and set aside.
Prepare the Filling:In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic, ground cumin, and chili powder. Cook for another 1-2 minutes until fragrant. Add the diced bell pepper and cook for 2-3 minutes until slightly softened. Stir in the cooked sweet potatoes and black beans. Cook for another 2-3 minutes until everything is heated through and well combined. Season with salt and pepper to taste. Remove from heat.
Assemble the Quesadillas:Heat a large skillet or griddle over medium heat. Place one tortilla on the skillet. Spread a thin layer of vegan shredded cheese over half of the tortilla. Spoon a generous portion of the sweet potato and black bean mixture over the cheese. Sprinkle more vegan cheese on top of the filling. Fold the empty half of the tortilla over the filling, creating a half-moon shape. Press down gently with a spatula.
Cook the Quesadillas:Cook each quesadilla for 2-3 minutes on each side, or until golden brown and crispy, and the cheese is melted. Repeat with the remaining tortillas and filling, adding more oil to the skillet if necessary.