Continuing with Clean Summer Fun this week, this means easy, fun recipes! This week we made Sweet Potato Black Bean Quesadillas, a great recipe that is easy, healthy and vegan!
I love this recipe, it was so easy and fun to make as well as delicious!
Ingredients
Sweet Potato Cheese
2 large sweet potatoes, cubed (~3 heaping cups)
1/2 cup raw cashews
1/4 cup nutritional yeast
2 tbsp non-dairy milk
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Quesadillas
6 flour tortillas
1 tbsp oil
1 small yellow or white onion, diced
3 cloves garlic, minced
1 can black beans, drained and rinsed
1 can corn kernels, drained and rinsed
1/2 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
For Serving
Guacamole
Salsa
Pico de Gallo
Instructions
Soak cashews: In a small pot, bring water to a boil. Add cashews to a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water.
Cook sweet potatoes: While the cashews are soaking, cook the sweet potatoes. In a large pot, bring water to a boil. Add cubed sweet potatoes. Cook for 15-20 minutes or until fork tender. After, drain the water.
Create sweet potato cheese: Add soaked cashews, cooked sweet potatoes, nutritional yeast, non-dairy milk, lemon juice, salt, and black pepper to a blender. Blend until smooth and creamy.
Cook black beans and corn: Warm a skillet over medium-low heat. Add oil and diced onion. Cook for 3-5 minutes, stirring frequently, until onions are fragrant and translucent. Add minced garlic and cook for 1 minute, stirring constantly. Add black beans, corn, chili powder, chipotle powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 3-5 minutes, or until warm and fragrant.
Assemble quesadillas: Spread the sweet potato cheese across half a tortilla. Add several spoonfuls of the black bean/corn mixture on top. Fold the tortilla in half.
Cook quesadillas: Warm a skillet over medium heat. Add 1 tsp oil or spray with nonstick cooking spray. Carefully transfer the quesadilla onto the skillet. Cook for 1-2 minutes or until golden brown, then flip to cook the other side. Remove from the skillet and slice into triangles. Repeat until all tortillas are used.
Serve: Serve quesadillas with guacamole, salsa, and pico de gallo.
Here is a link to the recipe, Ingredients and instructions:
Happy Clean Summer Everyone!!
Daniela