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recipes & wine pairings

Always vegan.

Sweet Potato Quesadillas

Sweet Potato Quesadillas

Sweet potatoes are creamy, sweet, and smushy, which makes them a great filling for quesadillas when you don’t want to go so hard on the vegan cheese. I still use vegan cheese in these quesadillas, but I’m able to use far less thanks to the creamy sweet potato. If you’re not down with the faux dairy, feel free to leave it out altogether!

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This recipe is great when you’re feeling lazy and want something you can whip up super quick. I used a Hannah sweet potato (white/tan flesh) here, but I’ve made these a million times and any sweet potato will work well. Using a purple sweet potato might be especially cool for a halloween party. #spookyfoodz

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These babies are best served warm with all the dippies you could dream of- salsa, guac, vegan sour cream, vegan ranch if you’re one of “those people”- whatever your heart desires.

If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Sweet Potato Quesadillas 

Prep Time: 15 mins  Cook Time: 8 mins  Total Time: 23 mins

Ingredients

·      1 medium sweet potato, baked or microwaved (no judgement)

·      salt and pepper, to taste

·      cayenne pepper, to taste (optional)

·      4 ounces vegan cheese, shredded or sliced (I used 4 slices Follow Your Heart American)

·      2 large flour tortillas 

Instructions

1.    Scrape out the cooked sweet potato into a medium bowl and smash up with a fork. Season with salt, pepper, and cayenne to taste.

2.    Spread half of the sweet potato mixture onto half of each tortilla. Add 2 ounces of vegan cheese on top of each tortilla’s sweet potato mash. Fold each tortilla over like a book, to cover the filling.

3.    Heat a large pan (cast iron works best of you have it!) over medium heat and add a light drizzle of olive oil to coat the pan. Cook the quesadillas for 2 minutes on each side, or until the cheese is melted and the tortillas have some brown crispiness going on.

4.    Cut the quesadillas into triangles with a sharp knife or pizza wheel and serve with salsa, vegan sour cream, and/or guacamole.

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