These are a delicious take on quesadillas and the queso for the top is fantastic! I haven’t blogged for a while but this new recipe was very blog-worthy. The best new recipe I’ve had in a long time! This makes about 2 large quesadillas, which will feed about 3 people. This is easy to double to feed more.
- 20 oz sweet potatoes, peeled & cubed
- olive oil
- 2 large garlic cloves, minced
- 1 can pinto beans
- 3/4 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp salt (reduce to 1/2 tsp if beans are salted)
- 1/2 bunch kale, de-stemmed and chopped finely
- 4 large whole wheat tortillas
Queso (this made enough queso for a double batch of quesadillas — you can easily use the queso on something else, as a dip for chips, or freeze the extra):
- 1 cup raw cashews
- 1/2 cup water
- 4 oz. can hot green chilis, with liquid
- 2 tsp taco seasoning (with salt)
Steam the sweet potatoes until very soft. Use an electric hand beater to puree once done.
In a saute pan on medium heat, saute garlic in olive oil until slightly browned. Add kale and put a lid on it, stirring occasionally (and adjusting the heat as needed), for about 5 minutes. Add pinto beans and all spices and continue to cook with the lid on for another 5 minutes or so.
Stir bean and kale mixture into the mashed sweet potatoes and combine well. Add a little more olive oil to your saute pan on medium heat. On the side, prepare a quesadilla with 2 tortillas and half of the mixture. Place in the saute pan and heat for a couple of minutes until tortillas are a bit brown and crispy. Flip and repeat on the other side.
Somewhere along the line, prepare the queso by combining all the ingredients into a high speed blender and puree until very smooth.
Serve quesadillas with queso and salsa, if you wish. Enjoy!!
Inspired by this (non-vegan) recipe.
Plant Based for Health 