Happy Veganuary to you! If you don't already know, Veganuary is a challenge that thousands of people have signed up for this year in a pledge to go vegan for 31 days. Ok so we're already over half way through January, but inspired by this movement, we thought it would be fun to join in this week and bring you a plant based recipe!
Traditionally, quesadillas would involve a little meat and a lotta cheese. In our recipe, we've gone for smashed roasted sweet potato for bulk and delicious guacamole for maximum creaminess.
If you've got some lying around, you can totally add some vegan cheese to the mix to make these even more melty and delicious. If you want to make this a heavier meal, you can add refried beans or some lentils. The possibilities are endless.
2 flour tortillas
1 medium sweet potato, roasted and mashed with a fork
1/2 a red onion, very finely sliced
2 cloves garlic, finely chopped or grated
few squeezes of lime juice
- To make the guacamole, mash your avocados with the garlic and add lime and salt to taste.
- Spread one half of your tortilla with the roast potato, then pile on some guac and scatter with red onion. Fold the empty side of the tortilla over the full side so that you're looking at a crescent moon. Do this with both tortillas.
- Heat a tiny drizzle of oil in a non stick frying pan on a low to medium heat, then fry your quesadilla (you'll probably want to do them separately) for just a few minutes on each side. You're aiming for a warm filling and crispy tortilla, but you want to avoid setting the smoke alarms off with blackened bread - so keep an eye on them!
- Serve hot, cut in half (they're delicious as cold leftovers too).