Vegan Sweet Potato Quesadillas

INGREDIENTS

“Cheesy” Sweet Potato Filling:

  • 2 large sweet potatoes, cubed (~3 heaping cups)

  • 1/2 cup cashews

  • 1/4 cup nutritional yeast

  • 2 tbsp almond milk

  • 1 tbsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp black pepper

Quesadillas:

  • 6 flour tortillas (whole wheat, white, or gluten-free)

  • 1 tbsp oil

  • 1 small white or yellow onion, diced

  • 3 cloves garlic, minced

  • 1 can black beans, drained and rinsed

  • 1 can corn kernels, drained and rinsed

  • 1/2 tsp chili powder

  • 1/2 tsp chipotle powder

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp salt

  • 1/4 tsp black pepper

For Serving:

  • Salsa

  • Guacamole

  • Pico de Gallo

INSTRUCTIONS

  1. Prepare sweet potatoes: Boil cubed sweet potatoes for 15-2o minutes or until tender and cooked through. After, drain water.

  2. Prepare cashews: Bring several cups of water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 15-20 minutes. After, drain water.

  3. Prepare “cheesy” sweet potato filling: Add sweet potatoes, cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper to a blender. Blend on high-speed until smooth and creamy.

  4. Prepare black beans and corn: Warm a skillet on medium-low temperature. Add oil, diced onion, and minced garlic. Sauté for 5 minutes. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Sauté for 5 minutes.

  5. Assemble quesadillas: Spread “cheesy” sweet potato filling across half a tortilla. Add several spoonfuls of the black bean and corn mixture on top. Fold tortilla in half.

  6. Cook quesadillas: Heat a skillet on medium temperature. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown. Gently flip to cook the other side for an additional 1-2 minutes. Remove from the skillet and slice into triangles.

  7. To serve: Serve quesadillas with salsa, guacamole, and pico de gallo.

Recipe from purelykaylie