Roasted Root Vegetable Quesadillas

Preheat oven to 425°F. Combine sweet potato, parsnip, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet. Roast until sweet potatoes and parsnips are golden brown and tender, 12 to 15 minutes. (4-serving meal: use 4 tsp vegetable oil).

Combine mojo rojo, lime juice, just 1 tsp cacao powder, cashew butter, just ½ tsp chili seasoning, and a pinch of salt in small bowl and whisk mole sauce until smooth. Add black beans and just 2 tbsp mole sauce to baking sheet with roasted vegetables and toss. (4-serving meal: use 2 tsp cacao powder, 1 tsp chili powder, 4 tbsp mole sauce). TIP: Add more chili seasoning if you prefer more spice. Keep remaining cacao powder for your own use.

Place tortillas on clean work surface and spread half the cream cheese on half of each tortilla. Top each with just ½ cup filling and small handful of spinach. Fold quesadillas to close and gently press to seal. Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with remaining quesadilla. (4-serving meal: use 2 tsp vegetable oil). TIP: Add more oil to the skillet as needed to cook the remaining quesadilla.

Combine remaining spinach, remaining mole sauce, remaining filling, 2 tsp olive oil, and a pinch of salt and pepper in large bowl and toss to combine. Cut quesadillas into quarters and top with spinach salad. Dig in! (4-serving meal: use 4 tsp olive oil).