Dairy-Free Sweet Potato and Black Bean Quesadillas

In a large skillet, heat avocado oil over medium heat. Add diced sweet potato and red onion and cook for 8-10 minutes, or until the sweet potato is tender.

Add the black beans, corn, chili powder, cumin, salt, and pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally, until heated through.

Remove the skillet from the heat and stir in the cilantro and lime juice.

Lay out one tortilla on a flat surface. Spread half of the sweet potato and black bean mixture evenly over half of the tortilla. Fold the other half over to create a quesadilla.

Repeat with the remaining tortillas and filling.

Heat the skillet over medium heat. Cook each quesadilla for 3-4 minutes per side, or until golden brown and heated through. You may need to add a little more oil to the pan if it seems dry.

Remove from the skillet and cut each quesadilla into wedges. Serve immediately.