• Wash and dry produce. • Peel and dice sweet potato into 1/2-inch pieces. Place in a large microwave-safe bowl. Cover tightly with plastic wrap. • Microwave sweet potato until tender, 6-8 minutes. Carefully remove plastic wrap (watch out for steam!).

• While sweet potato cooks, drain corn, then pat dry with paper towels. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add garlic powder, half the corn (all for 6 servings), salt, and pepper. Cook, stirring occasionally, until corn is warmed through, 3-4 minutes. • Turn off heat. Transfer corn to bowl with sweet potato; mash with a potato masher or fork until combined and sweet potato is mostly smooth. Wash out pan.

• Place tortillas on a clean work surface. Add sweet potato mixture to bottom half of each tortilla; top with Mexican cheese blend. Fold tortillas in half to create quesadillas. • Heat a large drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts, 3-4 minutes per side. Transfer to a cutting board. (For 6 servings, you may need to work in batches, adding a drizzle of oil for each batch.)

• To serve: Cut quesadillas into 3 wedges. Divide between plates and serve with mango, carrot sticks, and chocolate chips. • To stash: Let quesadillas cool completely before cutting into 3 wedges. Refrigerate quesadillas, mango, and carrot sticks in separate containers and pack as desired!