Sweet Potato Quesadillas
INGREDIENTS
Sweet Potato Quesadillas (gluten free, dairy free, vegan)
Serves 4
2 large sweet potatoes
1 large sweet onion, sliced
1 tbs olive or avocado oil
1/8 tsp pink himalayan salt for the onions
1/3 c nutritional yeast
2 tsp paprika
1/2 tsp cayenne
1/2 tsp pink himalayan salt (or to taste) for the sweet potatoes
1/2 tsp pepper
2 tbs lime juice (optional)
1 c cooked black beans (or 1 c shredded organic chicken)
4 gluten free tortillas (cassava, brown rice, coconut or almond tortillas are all nice choices)
Salsa to serve (this quick tomatillo salsa is to die for)
METHOD
Wash sweet potatoes and make a few pricks in the skin to allow steam to escape while baking. Bake at 425 for 45 minutes on a parchment lined cookie sheet.
Meanwhile add the onions, olive or avocado oil and 1/8 tsp of salt to a pan over medium low heat. Slow sauté for 12-15 minutes, until soft and lightly caramelized.
Once sweet potatoes are cooked, peel off the skin and transfer potatoes to a medium bowl. Side note: I snack on the skin – better not be wasting those vitamins.
Mash the sweet potatoes with the spices nutritional yeast, paprika, cayenne, pepper, salt and lime. Then add the onions and black beans or chicken, stirring to combine.
On a large pan over medium heat, add two tortillas. Add 1/4 of the filling to each, spreading it evenly across one half of the tortilla. Fold the tortilla in half and warm for 4-5mins on each side. Remove from the pan and cook the remaining two quesadillas.
Top with salsa and enjoy!
DOUBLE BATCH + LEFTOVERS
These make wonderful easy leftovers so it’s nice to double the recipe and have more for the rest of the week.
You can either fully assemble them and store the leftovers, which can then be reheated in a pan or toaster oven (travel friendly for work). Or you can keep the leftover sweet potato filling in a container in the fridge, and then fill the tortillas when you’re ready for your next quesadilla meal.
Keeps for about 3-4 days.
