So few ingredients, such a great taste! The combination here makes for a perfect quesadilla filling in both taste—spicy but also sweet and savory—and texture—not mushy, but it sticks together and doesn’t spill out of the tortilla. Top it with homemade guacamole, and you’ve got a party in your mouth!
Makes 5 servings
Water-sauté the following ingredients in a large (12”) skillet or a Dutch oven until the vegetables are just tender.
12-13 ounces sweet potato, peeled and grated (about 3 cups grated)
Half of a medium onion, diced
Half of a bell pepper (any color), diced
Stir in the following ingredients.
3-4 Tablespoons chopped fresh cilantro
1/2 teaspoon (or more) chipotle chili powder (or used finely diced chipotle peppers from a can of chipotle peppers in adobo sauce)
1/2 teaspoon salt
Spread a fifth of the mixture onto half of each tortilla, then fold the tortillas in half. Cook the quesadillas on a griddle or in a dry skillet until light brown on the first side, then flip them and cook them on the second side until light brown. (Spray with oil if you want more brown color.)
Five 8” whole wheat flour tortillas
Serve with Gracious Vegan Guacamole.
Timing: About 30 minutes
Nutrition: whole-food unprocessed; WFPBNO
Gluten-free, if gluten-free tortillas are used