Vegan Sweet Potato & Kale Quesadilla with Spicy "Cheese" Sauce
Prep Time5mins
Cook Time20mins
Total Time25mins
Servings: 3quesadillas
Calories: 132kcal
Course: Appetizer, Main Course
Cuisine: American, Mexican
Vegan Sweet Potato & Kale Quesadillas have the perfect balance of sweet, smoky and spicy (from the spicy "cheese" sauce) wrapped in a fresh tortilla. Definitely left me wanting more!
Ingredients
1mediumSweet Potato, 130g
1½cupKale, 100g
¼cupGreen Onion, Thinly Sliced, 25g
¼tspSalt, divided
¼tspChili Powder
¼tspGround Cumin
¼tspPaprika
¼tspDried Oregano, or Italian Seasoning
¼tspGarlic Powder
¼cupYogurt, 50g
2tspNutritional Yeast
¼tspCrushed Red Pepper Flakes
38"Low-carb or Whole Wheat Tortillas
Instructions
Peel & grate sweet potato using a box grater, and de-stem & chop the kale.
Transfer sweet potato into a bowl and microwave for 1 minute. Let cool.
In a small bowl, mix together ⅛ tsp salt, chili powder, cumin, paprika and oregano. Add to cooked sweet potato and toss until evenly mixed.
Fill skillet with 1 inch of water and bring to a simmer. Add kale and cook, stirring, until bright green, soft, and wilted, for about 2 minutes. Drain excess water and shake kale dry.
Add green onions, season with ⅛ tsp salt and garlic powder and toss. Set aside.
In a small bowl, combine yogurt, nutritional yeast and red pepper flakes to make a “spicy cheese” sauce.
Turn heat to low, place a tortilla on the skillet, cook one side until lightly browned, about 30 seconds, and flip over.
Top half of tortilla evenly with “cheese” sauce, kale and sweet potato. Fold tortilla over fillings.
Cook until the bottom is lightly browned, around 3 minutes. Carefully flip and cook until the underside is lightly brown and crispy.
Transfer to a cutting board and slice using a sharp pizza cutter or chef’s knife.
Repeat with remaining tortillas and serve!
Notes
Use soy or almond based yogurt to keep this Vegan.
Nutrition value is calculated with Low-Carb tortillas recommended below. Add 50 calories each for Whole Wheat Tortillas.