Get your roasting pans out, we’re doing more vegetables in the oven! When you’re cooking for someone who can’t eat raw vegetables, in addition to being allergic to many in any form, roasted vegetables just might be your saviour, like they are mine. 
I grew up eating corn tortillas and making them in my press, so they taste like comfort to me. I don’t have the knack for making them by hand anymore, but hopefully some practice will bring me back there eventually. For this round, I simply bought the best store bought ones I know of. Feel free to sub some regular wheat or gluten-free tortillas, but you do lose some flavour when you do that. If you end up making these without vegan cheese, I guess they aren’t really quesadillas anymore, are they? I’ll just leave you to ponder that and get on with the recipe. 
Roasted Vegetables for the Quesadillas Makes 12 small corn tortillas’ worth 1 medium sweet potato, skins on or off, diced 1 sweet onion, such as Vidalia or red, peeled and diced 2 cobs of corn, kernels sliced off 10 cremini mushrooms, diced Half a green pepper, diced Half a red pepper, diced (or the colour of your choosing) Half a jalapeno pepper, diced (optional) 2 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon coriander 1/2 teaspoon oregano 1/2 teaspoon salt 2 tablespoon canola oil Preheat oven to 400 F. Lay the vegetables out over a large rimmed baking sheet and season. Drizzle the oil over and toss everything together so they are as evenly coated with the spices and oil as possible. Roast for about a half an hour, moving around the vegetables a couple of times to ensure even cooking. Set aside until ready to use. 
Assembly 12 corn tortillas, heated until soft and pliable1 cup refried beans + 1/4 teaspoon cinnamon, plus more for serving 1/4 cup vegan cheese shreds, your choice (optional) Heat a skillet over medium high heat. On each tortilla, place a spoonful of refried beans in the middle. Add a sprinkling of cheese, if using. Place a rounded tablespoon of roasted vegetables on top of that, fold the side over and push down so the beans hold it together. Place in the skillet and let brown on each side for a couple of minutes. Serve warm with more refried beans, a boston lettuce salad and a nice fresh salsa, such as my mango-pineapple salad. 