These
yam dark bean quesadillas are veggie lover, sans dairy, thus delightful!
Appreciate a fresh tortilla loaded down with "gooey" yam spread +
fiery dark beans, corn, and onion. Serve them with salsa, guacamole, and pico
de gallo. It's a definitive vegetarian comfort food that everybody will
cherish!
Uplifting
news! You don't need to bid farewell to quesadillas when you go veggie lover or
discard dairy. Actually, these are the BEST veggie lover + vegan quesadillas
you'll ever attempt! Who needs plain old cheddar quesadillas when you can make
filling, nutritious, and compellingly flavorful yam dark bean quesadillas? The
firm tortillas are loaded down with a rich and velvety, sweet and smoky yam
spread + hot dark beans, corn, and diced onion.
Ingredients
“Cheesy”
Sweet Potato Filling:
- 1/2 cup cashews
- 2 large sweet potatoes, cubed (~3 heaping cups)
- 1/4 tsp black pepper
- 1/4 cup nutritional yeast
- 1 tbsp lemon juice
- 2 tbsp almond milk
- 1/4 tsp salt
Quesadillas:
- 1 tbsp oil
- 6 flour tortillas (whole wheat, white, or gluten-free)
- 1 small white or yellow onion, diced
- 1 can black beans, drained and rinsed
- 3 cloves garlic, minced
- 1 can corn kernels, drained and rinsed
- 1/2 tsp chipotle powder
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/2 tsp smoked paprika
For
Serving:
- Guacamole
- Salsa
- Pico de Gallo
Instructions
- Prepare sweet potatoes: Boil cubed sweet potatoes for 15-2o minutes or until tender and cooked through. After, drain water.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve: Serve quesadillas with salsa, guacamole, and pico de gallo.
source: purelykaylie.com
