Updated: Feb 18, 2020
This is the 2nd vegan dish in partnership with The Simpler Living. Honestly, recreating some of these vegan dishes really is nostalgic. It really brings back a lot of fond memories. Who knows? I might be a vegan again one of these days. Actually one of my goals is to create more vegan recipes for 2020. I am glad I am off to a great start!
This is really a very simple and easy to put together recipe. I had seen lots of vegan quesadillas recipes using canned raw ingredients. You can actually do a lot more than that. You can cook the ingredients in spices, herbs and aromatics. It will definitely enhance the flavors more. I am still using the vegan cheese sauce which is inspired by one of my InstaFam, @thea.green. Check out her profile and give her a follow while you are at it.
My dream is to change the way we farm, cook and eat. Whether I will succeed or no, it doesn't really matter. At least I leave this world a better place than I once found it. And I know veganism is the way. Fingers crossed.
(Make 2 quesadillas)
Olive Oil, 1/2 TBSP
Sweet Potatoes Grated, 190g
Smoked Paprika, 2/3 TSP
Chili Powder, Pinch
Cumin Powder, Pinch
Kale Julienned, 20g
Black Beans, 120g
Corn Kennels, 60g
Chipotle In Adobo Sauce, 1 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Corn Tortillas, 4
Parsley Coarsely Chopped, A Handful
Vegan Cheese Sauce
Cast Iron Skillet / Pan
Pls visit my "My Grilled Pizza: L'uva" page for the vegan cheese sauce.
In a skillet over medium heat, drizzle olive oil.
Once the oil is heated up, add in sweet potatoes.
Add in paprika, chili and cumin.
Saute until well combined and aromatic.
Add in kale.
Saute until well combined and slightly wilted.
Add in black beans, corn and chipotle.
Saute until well combined.
Taste and adjust for seasonings with salt + pepper.
Continue sauteing until the mixture is almost drying out.
Remove from heat and set aside.
In a griddle over medium heat, grill all the tortillas until almost charred on both sides.
Turn the heat down to low.
Place a tortilla, grill-marked side down, onto the griddle.
Scoop half of the sweet potatoes mixture onto the tortilla.
Garnish with parsley.
Spoon some of the vegan cheese sauce over the top.
Place another tortilla over the top, grilled-marked side up.
Press gently with an offset spatula to adhere.
Remove from heat. Repeat the steps for the remaining quesadillas.
Transfer onto a serving plate.
Slice and serve immediately.