Here’s How

• Scrub sweet potatoes and pierce several times with fork. Place on a microwave-safe plate and microwave uncovered on high 6–8 minutes or until tender. Turn once to ensure even cooking. When cool enough to handle, cut each potato in half lengthwise.
• Carefully scoop pulp into bowl, add garlic powder and season with salt. Mash with fork then stir in black beans.
• Spread filling onto half of each tortilla. Top with cilantro, Vevan P’Jack-Shred and 2 Tbsp. salsa. Fold other half of tortilla over filling.
• Heat non-stick skillet over medium-low heat. Cook quesadillas until golden brown, 2–3 minutes on each side. Slice into wedges. Serve with guacamole and salsa for dipping, if desired.