Plant-Based Sweet Potato and Black Bean Quesadilla

1. Preheat your oven to 400°F (200°C). Bake the sweet potato for 45 minutes, then turn off the oven and leave the potato inside for another 45 minutes until it's very soft. Once cooled slightly, mash the sweet potato. (Note: The original recipe assumes you already have a baked sweet potato).
2. Sauté a desired amount of mushrooms and spinach in a pan until the spinach is wilted and mushrooms are cooked.
3. Warm up a desired amount of black beans on the stove.
4. In a bowl, combine the mashed sweet potato, sautéed mushrooms and spinach, and warmed black beans to create your quesadilla filling.
5. Heat a skillet over medium heat and add a bit of coconut oil.
6. Place one coconut wrap in the skillet, spread a generous portion of the filling over it, and then top with the second coconut wrap.
7. Cook for about 3 minutes on each side, or until the wraps are golden brown and crispy. (Be careful not to overcook).
8. Remove from skillet, slice, and top with fresh cilantro and red pepper flakes before serving.