Step 1: Preheat your oven to 425°F (220°C). Dice the sweet potato into small cubes and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for about 20 minutes or until tender. While the sweet potatoes are roasting, char the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a bowl, cover with plastic wrap to steam, then peel off the skin, remove the seeds, and dice.
Step 2: In a mixing bowl, combine the roasted sweet potato, diced poblano peppers, red bell pepper, black beans, and chopped scallions. If you like a bit of heat, add the sliced serrano pepper as well. Mix everything together until well combined.
Step 3: Heat a skillet over medium heat. Take a tortilla and sprinkle a generous amount of vegan cheese on one half. Spoon some of the filling mixture on top of the cheese, then fold the tortilla over. Carefully place the quesadilla in the heated skillet. Cook for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
Step 4: Once the quesadillas are cooked, remove them from the skillet and let them cool for a minute. Cut into wedges and serve with guacamole, salsa or pico de gallo, lime wedges, sliced serrano peppers, and fresh cilantro.
