I hope everyone faired well during this crazy snow storm. I know in the rush to gather bread and milk at the local grocers, I was the weird lady buying kale and local made salsa. I certainly didn’t starve this weekend, especially with all my veggies from my delivery this week.
While at the City Feed, a lady had a sample for this lovely salsa by NoLa’s Fresh Foods. It’s comprised completely of straight veggies and is 100% vegan! It’s also raw which is pretty cool. The fire roasted corn and black bean salsa was also quite tasty and would have worked swimmingly in this quesdilla as well. I would recommend using a salsa if this variety but if you don’t have one, they’re easy enough to make. Just stick some tomatoes, garlic, cilantro, etc into a food processor and voila! Instant salsa.
So I still had some sweet potatoes from this past week and I’ve found that they’re nice and hearty for recipes I would have normally wanted some kind of ‘protein’ in. I was originally intending to use some grilled tofu in this quesadilla but I’m glad I went with the sweet potatoes. So for this recipe ou will need:
2 tbsp Olive Oil (for cooking)
1 sweet potato – peeled and sliced into thin rounds
1 handful of kale
1 whole wheat tortilla of the vegan organic variety
1 handful of your favorite Daiya cheese (my local grocer was out of the pepper jack so I used cheddar)
2-3 spoonfuls of NoLa’s Salsa Fresca or if you need a little more protein, go for the fire roasted corn and black bean
Whatever fillings you might like
A bit of salt and pepper to taste
Put some olive oil on the pan along with the sweet potatoes then cook them until they’re a little soft and browned. Set those aside and use the same pan to heat the tortilla in the rest of the olive oil. Flip a few times every 10 seconds and poke any large bubbles with a fork. Throw on the cheese and the toppings. Set the heat to low and cover to assist in melting the cheese. Check after a minute or so until the cheese is melted them fold one side over. Flip once then transfer to a plate to serve. if you have any vegan sour cream or guacamole, they’re delicious to dunk your quesadilla in!
-S
