Traditional quesadillas are with cheese, so this is a healthier approach, cheese has been replaced by seasoned mashed sweet potato. Such a delicious full of nutrients lunch. Hope you love it as much as I do.
Save this recipe for later! š
š½ Serves 2-3
š 30-35 minutes
Ingredients
1 sweet potato/ kūmara
1 Tbsp vegan butter
1 Tbsp tomato paste
Ā½ tsp onion powder
Ā½ tsp salt
1 tsp nutritional yeast @realfooddirect
1 can of black beans
Seasoning: Ā½ tsp cumin, Ā½ tsp chili powder, Ā½ tsp sweet paprika, a dash of olive oil
Ā½ cup corn kernels (thawed)
1 red capsicum
Pico de Gallo with cucumber:
3 ripe tomatoes
Ā½ cucumber
Ā½ red onion
Bunch of fresh coriander
Lime juice to taste
Salt and pepper to taste
Chili flakes (optional)
1 tsp vegan butter to fry the tortillas
Instructions
Chop sweet potato into 2-3 cm cubes. Defrost sweet corn.
In a medium-size saucepan, cook sweet potato for 20min or until soft - pinch with a fork to check.
In the meantime, Chop capsicum into 1 cm or smaller pieces, dice the tomatoes, cucumber, red onion, and coriander.
To prepare Pico de Gallo: In a bowl, place diced vegetables, add lime juice, salt, pepper, and chili flakes.
In a bowl, place black beans, add cumin, sweet paprika, chili powder, olive oil. Mix well and set aside.
Once the sweet potato is soft, drain it well. In the same saucepan, add vegan butter, tomato paste, onion powder, nutritional yeast, and salt. Mash the potatoes until smooth and mix well until combined.
In a large frying pan, melt vegan butter on medium heat. Spread mashed potato on the whole tortilla. Place it on the frying pan and toast for 2 min. Spread evenly seasoned black beans, sweet corn kernels, red capsicum. Fold in half and press. Remove from the frying pan. Repeat with the remaining quesadillas.
Serve immediately, with Pico de Gallo, or your favorite salsa and avocado.
Enjoy! š
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