Vegan Sweet Potato Quesadilla (Gluten and Dairy Free)
I was craving something healthy and Mexican food. The recipe is vegan and gluten free which is great for those with food sensitivities. The problem, with not using cheese, is its ability to hold all the yummy goodness together! I came up with a way to hold the goodness of several healthy vegetables together and it tastes absolutely delicious! I used two whole gluten free tortillas for each quesadilla. Since I was in a hurry, I grabbed some frozen, cubed sweet potatoes and this was ready in no time at all! I steamed some Swiss Chard to go along with it and it was a super duper satisfying meal! Here is the recipe!
Vegan Sweet Potato GF Quesadilla
4 gluten free tortillas, I use Rudi’s here
1 10 oz bag of frozen sweet potatoes, I used these or you can use ~ 2 cups of baked
3/4 – 1 cup canned organic black beans, rinsed and drained
1 large avocado
1-2 Tablespoons of Nutritional Yeast, unfortified, if desired
sliced tomatoes, enough to cover each quesadilla
Raw spinach- about 1 cup each quesadilla
sea salt and pepper to taste if desired
Salsa, for dipping, if desired I used green tomatillo, here
Lets put it all together!
Cook sweet potatoes in saucepan with a small amount of water, until smash-able
Smash the cooked sweet potatoes add a sea salt, pepper, and Nutritional Yeast
Stir in black beans
Smash avocado in bowl
Cook tortilla in medium skillet on one side until brown, remove and put the other one in pan, while that one is browning, spread sweet potato and bean mixture on cooked side of tortilla, add sliced tomato and spinach
Remove the second tortilla from pan and put the other one back in pan with uncooked side down, and add smashed avocado to the cooked side of second tortilla.
Place on top of sweet potato and tomato and spinach and cook until browned. Carefully flip in pan and cook other side until browned.
Slide out of pan onto cutting board, cut into 4 pieces and serve with salsa of choice, if desired.