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Vegan Roasted Sweet Potato Quesadillas
Some naysayers may feel that a quesadilla is not in fact a quesadilla without cheese. If ever you encounter one of these unequivocal cynics, please draw this weapon like a sword and use it against their Gouda or "sharp" Cheddar or whatever dairy phenom it is they wish to flaunt. This marriage of roasted sweet potatoes, refried beans, corn, and cooked spinach, is a flavor-filled winner that your taste buds will thank you for, vegan or not.
Click here to see Quesadillas to Suit Every Taste.
For the roasted sweet potatoes
- 2 Teaspoons chili powder
- 2 Teaspoons cumin
- 2 Teaspoons cayenne
- Dash of salt
- Dash of pepper
- 2 medium-sized sweet potatoes, peeled and cubed
- 2 Tablespoons canola oil
For the quesadilla
- 16 Ounces cooked corn
- 1 Cup cooked spinach
- 4 Teaspoons olive oil
- 4 whole-wheat tortillas
- 24 Ounces vegetarian refried beans
- 1 Cup salsa (optional)
Cheese-Free Sweet Potato "Quesadillas" Recipe
Swapping sweet potatoes for cheese in your go-to quesadilla recipe may sound wacky, or downright sacrilegious, but we're here today to tell you three things:
2) "To like" is not a zero-sum game. Liking one new thing doesn't prevent you from liking everything you liked before, including, and perhaps especially, cheese.
D) Those of you who actually try this sweet potato quesadilla (or batatadilla, if you prefer) will be rewarded with deliciousness and deliciosity combined.
- 1 large sweet potato, peeled and cut into 1/2-in. pieces
- 1 medium red onion, coarsely chopped
- 2 poblano chiles, seeded and cut into 1/2-in. pieces
- 2 parsnips, peeled and sliced into 1/4-in.-thick half-moons
- 2 teaspoons ground cumin
- 3 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 4 8-in. whole-wheat flour tortillas
- 4 ounces pepper Jack cheese, shredded (about 1 cup)
- 1 teaspoon honey
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice, divided
- 2 cups packed baby arugula
- 1 cup thinly sliced radishes
- 1/2 cup plain 1% low-fat Greek yogurt
Preheat oven to 375°F. Toss together sweet potato, onion, chiles, parsnips, cumin, 1½ tablespoons of the oil, and ¼ teaspoon of the salt on a large rimmed baking sheet. Bake until vegetables are tender and lightly charred, about 40 minutes, stirring once after 20 minutes.
Arrange tortillas on a work surface. Sprinkle ¼ cup cheese over half of each tortilla top evenly with roasted vegetable mixture. Fold tortillas in half over filling.
Heat ½ tablespoon of the oil in a large nonstick skillet over medium-high. Add 2 assembled quesadillas to skillet cook until cheese has melted and quesadilla is lightly browned, 1 to 2 minutes per side. Transfer to a plate. Repeat procedure with ½ tablespoon oil and remaining 2 quesadillas.
Whisk together honey, black pepper, 1 tablespoon of the lime juice, and remaining ½ tablespoon oil and ¼ teaspoon salt in a medium bowl. Add arugula and radishes toss gently to coat. In a separate small bowl, stir together yogurt and remaining 1 tablespoon lime juice.
Cut each quesadilla into 4 wedges. Serve with salad topped with yogurt-lime mixture.
Vegan Sweet Potato Quesadillas (easy recipe)
These easy Vegan Sweet Potato Quesadillas loaded with blacks bean, corn and dairy-free cheese make the perfect quick meal or snack. They’re gluten-free, healthy, flavorful, cheesy and very simple to make. You can find a “how-to-make quesadillas video” in the text.
Since I created my Vegan Burrito Samosas recipe, I‘m absolutely crazy about simple Mexican meals which are packed with flavorful spices and healthy veggies. Not only do they fill you up and taste delicious but they’re also super easy and quick to make. When I‘m not in the mood to fold samosas or I don’t have much time, then I prefer making these easy Vegan Sweet Potato Quesadillas which are ready in less than 20 minutes!
Vegan Sweet Potato Quesadillas with a healthy filling
The great thing about this recipe is that you can vary the fillings as you like. You can make them with vegan cheese only or add your favorite veggies. I like them best with a sweet potato, black bean and corn mix which is super quick to make. Also, I like to add fresh herbs and greens, such as spinach, for extra vitamins. This filling is definitely my favorite combination for vegan quesadillas. It’s packed with healthy ingredients, contains plant-based protein from beans and it’s really so delicious you will likely want to use it for all sorts of other things. Topped with guacamole and vegan cheese these Vegan Sweet Potato Quesadillas are totally divine.
A simple quick meal or filling snack
They are best eaten right away! So, if you prepare the filling in advance, you can make some nice crispy Vegan Sweet Potato Quesadillas in less than only 5 minutes at all times. Simply throw your tortillas in a pan, add the filling, fold up, flip and enjoy!
If you have a grill or quesadillas maker, you could also use these to make them. I‘m sure it will taste just as delicious.
So I really think you are going to love these Vegan Sweet Potato Quesadillas! They are:
- Super delicious
- Easy to make
Perfect for lunch, dinner or breakfast
I think this is a perfect lunch or dinner meal but to me it also fits pretty well as a savoury breakfast food. What do you prefer? Breakfast, lunch or dinner? I think it fits well for any occasion. Also, as a snack for a party or for a cozy evening with friends.
Serve with different Dips
These Vegan Sweet Potato Quesadillas taste delicious on their own, but they‘re even better when served with Dips, such as Guacamole, creamy Cashew Dip and Hummus. There are many people who like adding avocado as filling. Honestly, I don’t like baked avocado so much but feel free to add it also as filling. I like a simple creamy green guacamole with flavorful garlic and a splash of squeezed lime + sea salt and black pepper best!
- 3 large sweet potatoes
- 2 red onions
- 2 cans cooked green lentils
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp hot chilli powder
- 1 tin chopped tomatoes
- 1/2 cup vegetable stock
- 200g vegan 'cheddar' cheese
- Large handful of coriander
- Vegan sour cream
- 12 plain tortilla wraps
Heat the oven to 200C/400F and prick the sweet potatoes. To speed up the cooking, place them in the microwave on high for 6-8 minutes. Then place in the oven on a baking tray.
Finely chop the onion and cook in a little vegetable oil in medium heat in a pan. Once translucent, add the cumin, paprika and chilli and mix.
Drain the lentils and add to the pan with the vegetable stock. Gently simmer until most of the liquid is absorbed and then add the tinned tomatoes. Leave to simmer for about 10 minutes until it had turned thick.
Check the sweet potatoes, when they are soft to touch and a knife enters easily remove from the oven. Scoop out the flesh and add to the pan. Give it a good mix.
Dry heat a separate pan (big enough for the size of your tortillas) on medium-high heat. Place one tortilla in the pan and top with some grated cheese. Then add a few tablespoons on the mixture, spread it evenly and and top with some more cheese. Let cook for a couple of minutes and then check the bottom of the tortilla. Once it is golden brown, add another tortilla on top of the mixture and flip over. Cook again for a few minutes until golden.
Repeat with remaining tortillas and mixture. Keep the cooked quesadillas on a low heat in the oven to keep warm.
Cut each quesadilla into 6 slices and top with fresh coriander, scallions and sour cream.
Sweet Potato Stuffed Mushrooms
As if baked mushrooms weren’t delicious enough: Add a melt-in-your-mouth filling of chickpea, spinach, and sweet potato for a heavenly appetizer or main dish.
Rip Esselstyn, son of Dr. Caldwell Esselstyn, was a firefighter in the Austin fire department when he discovered dangerously high cholesterol levels among his firefighter comrades. He led a stationwide revolution of dietary change that resulted in markedly better health, which he detailed in his bestselling book, The Engine 2 Diet. Visit Engine2Diet.com for updates from Rip.
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Vegan Kale Sweet Potato Quesadillas
These kale sweet potato quesadillas are super simple to make and oh-so delicious! These healthy quesadillas are the ultimate Mexican inspired vegan meal, made with creamy sweet potatoes, sautéed kale, spicy salsa, creamy soy cheese, and earthy ground cumin – all sandwiched between two crispy gluten-free tortilla shells. These vegan quesadillas are so tasty, you’ll forget they’re meatless. These are a must-have in your meatless Monday recipe repertoire.
Since changing up my diet and opting for a more clean eating, vegetarian lifestyle, I’m constantly searching for ways to vegan-ize traditional recipes. Quesadillas are one of those meals that get the best of me. I just cannot give them up. I can however, clean them up! With a few quick substitutions I’ve transformed traditionally heavy quesadillas with this fresh, healthier variation. Might I also add that since opting for a more clean eating lifestyle, I’ve had to become even more organized than I already am in the kitchen, which by the way, I didn’t think was possible.
While I appreciate variety (i.e., veggies) the kids aren’t as keen, nor is my husband, especially when it involves kale and other green vegetables. Although this personal choice often results in more time-consuming meal prep, I don’t mind reaping the benefits, especially when they come in the form of these crispy healthy Tex-Mex inspired quesadillas. Since preparing different meals for the family on a regular basis has become like second nature to me, this recipe was a breeze. I had already prepped some ground meat for their quesadillas and had all the fixings ready to go. I simply cooked the kale and sweet potato, then prepared all of the quesadillas in sort of an assembly line – of course, adding only the vegan options to mine.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
Vegan Kale Sweet Potato Quesadillas
These kale sweet potato quesadillas are super simple to make and oh-so delicious! These healthy quesadillas are the ultimate Mexican inspired vegan meal, made with creamy sweet potatoes, sautéed kale, spicy salsa, creamy soy cheese, and earthy ground cumin – all sandwiched between two crispy gluten-free tortilla shells. These vegan quesadillas are so tasty, you’ll &hellip
- 1 sweet potato, boiled or steamed
- 1 head of kale, sautéed
- 2 tbs. extra virgin olive oil
- 1/3 cup water
- 1/4 tsp. dried cumin
- 1/3 cup salsa of choice
- 1/2 cup Daiya soy cheese, or other cheese
- 2 gluten-free tortilla shells
Sweet Potato Preparation
Bring about 4-5 cups of water to a boil in a medium pot. Peel the sweet potato and cut in half then boil until fork tender. Once cooked, drain the water from the pot then transfer the sweet potato to a plate (or back into the pot) and mash until smooth. Add the cumin, and salt and pepper to taste.
While the sweet potato is boiling, rinse the kale and pat dry. Cut off the large stems then remove the kale leaves from the ribs. Heat olive oil in a medium saucepan on medium heat for 2 minute then add the kale leaves and water and cook (covered) on medium heat, stirring occasionally until the water has evaporated and the kale is fork tender. Set aside to cool. To assemble the quesadillas, spread the sweet potato onto one tortilla leaving about a one inch border, dollop salsa over top then add the kale and spread evenly over the sweet potato mixture.
Sprinkle the soy cheese evenly over the kale then top with the other tortilla shell.
There are two ways that you can prepare these, in a frying pan or in the oven. In a frying pan, heat olive oil on medium heat then add the tortilla and cook on both sides for 3-4 minutes or until browned and the cheese has melted. (I chose that latter this time around). Alternately, you can spread the ingredients onto one half of the tortilla and then fold the other half over, making a half-moon shape.
Preheat oven to 350 degrees. Place the quesadilla on a small baking sheet lined with parchment paper. Cook in the oven for 10-15 minutes or until the cheese is melted. Transfer the quesadilla to the top rack and cook broil on high heat for 1-2 minutes or until the top tortilla is crispy.
ROASTED SWEET POTATO AND BLACK BEAN QUESADILLAS #vegan recipes #vegan food
To be honest wïth you, ït was only untïl ï stood back (cheese all over my face) and stared at the crumbs on my plate, when ï came to the realïsatïon that there was zero meat ïnvolved ïn thïs dïsh. ïn fact, as ï was developïng thïs recïpe ït never even crossed my mïnd to add any. Tradïtïonal quesadïllas call for chïcken, sometïmes steak. But for me, the heartïness from the sweet potato and black beans was everythïng these vegetarïan quesadïllas called for.
Stacked Roasted Sweet Potato and Black Bean Quesadïllas on choppïng board
Heck, ït’s not often we chuck out a recïpe wïth no trace of meat here at the DGBMH HQ, but when we do, we do ït bïg.
Black beans and sweet potato are a marrïage made ïn heaven. Not only because you’re essentïally eatïng carbs wïth carbs, but the way they take on flavour and add such a gorgeous texture to these quesadïllas ïs almost too much to bare sometïmes.
And when cheese gets ïnvolved, because let’s be real a quesadïlla aïn’t a quesadïllas ïf there’s not cheese, thïngs just go to a whole new level.