Vegan Sweet Potato & Kale Quesadilla with Spicy "Cheese" Sauce

Transfer sweet potato into a bowl and microwave for 1 minute. Let cool.

In a small bowl, mix together ⅛ tsp salt, chili powder, cumin, paprika and oregano. Add to cooked sweet potato and toss until evenly mixed.

Fill skillet with 1 inch of water and bring to a simmer. Add kale and cook, stirring, until bright green, soft, and wilted, for about 2 minutes. Drain excess water and shake kale dry.

Add green onions, season with ⅛ tsp salt and garlic powder and toss. Set aside.

In a small bowl, combine yogurt, nutritional yeast and red pepper flakes to make a “spicy cheese” sauce.

Turn heat to low, place a tortilla on the skillet, cook one side until lightly browned, about 30 seconds, and flip over.

Top half of tortilla evenly with “cheese” sauce, kale and sweet potato. Fold tortilla over fillings.

Cook until the bottom is lightly browned, around 3 minutes. Carefully flip and cook until the underside is lightly brown and crispy.

Transfer to a cutting board and slice using a sharp pizza cutter or chef’s knife.

Repeat with remaining tortillas and serve!