Mexican Sweet Potato Quesadillas

Have you ever wanted to make a cheesy quesadilla only to remember that you are vegan? Or you’re someone who can’t do dairy because you are lactose intolerant, have a milk protein, or have given up dairy for other reasons? But, you know what?! Luckily, you’re at the right place and the right time!!! Today we will present you a recipe for a tasty sweet potato quesadilla that will bring your taste buds to life! Let’s go!

Mexican Sweet Potato Quesadillas
Mexican Sweet Potato Quesadillas
  • SWEET POTATO ‘MINCE’

Sweet potato mince spiced with chili, cayenne, cumin, and lime juice. This delicious taco filling is so easy to make!

  • ½ onion, finely diced
  • 1 garlic cloves, crushed
  • 3 tablespoons of vegetable oil
  • 1 large sweet potato, grated
  • 1 teaspoon chili powder
  • 2 teaspoon ground cumin
  • Pinch of cayenne
  • salt and black pepper to taste
  • Fresh lime juice to taste

VEGAN QUESO CHEESE

  • 1 cup raw cashews (soaked overnight)
  • 3 tablespoons of nutritional yeast
  • 1/2 teaspoon sea salt
  • 1 garlic clove, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chili
  • 1 teaspoon ground paprika
  • 1 tablespoon of extra virgin olive oil
  • 1/2 – 1 cup of hot water

OTHER

  • 8 organic corn tortillas

DIRECTIONS:

  1. Sauté the onions and garlic in 2 tablespoons of the oil in a large pan set over medium heat until the onions are fully cooked.
  2. Add the grated sweet potato, cayenne, chili powder, and cumin and cook for about 10-11 minutes. Once the sweet potato becomes tender enough, add salt and pepper to taste and remove the filling from heat. Then, squeeze ½ a lime over the mixture and mix well.
  3. For the Vegan Queso – Add all ingredients (except water) to a blender (or food processor) and blend until smooth. Then gradually add in the hot water while processing to form a smooth mixture. Be careful not to make the mixture too runny
  4. To cook the quesadillas on the stovetop, heat 2 teaspoons of oil over medium heat in a large frypan. After that, fill the tortillas lightly with sweet potato filling and some Queso Cheese. Fold them in half and place into the heated frypan. Cook two at a time until golden (for about 2 minutes), then flip. Cook again until golden (about 2 more minutes). Repeat this with the remaining tortillas and Queso Cheese.
  5. Serve with fresh lime wedges, some salsa, and fresh cilantro!

Source: http://www.foodmatters.com/recipe/mexican-sweet-potato-quesadillas

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