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sweet potato quesadilla

Sweet Potato Quesadillas with Zesty Tomatillo Sauce


  • Author: Anita Ojeda
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 10 1x

Description

Pair this tasty sweet potato filling with your favorite whole-wheat tortillas. If you’re not vegan, add some cheese when you prepare them. Serve with moros y cristianos.


Scale

Ingredients

Quesadilla Filling

1/2 onion
2 jalapeños
2 cloves garlic
2 tsp. olive oil
1/2 tsp. cumin seeds
34 lbs sweet potatoes (about four medium-sized sweet potatoes)
1/3 cup water (you may need up to a half cup)

Zesty Tomatillo Sauce

1 tsp. olive oil
67 tomatillos
1 shallot or 1/4 cup chopped onion
1/2 jalapeño
1 clove garlic
1/4 c. almonds, blanched
3 Tbs. cilantro, chopped
1 tsp. salt
1/2 cup water
2 tsp. nutritional yeast


Instructions

Heat a very large non-stick frying pan or a cast iron skillet on medium-high heat.

Chop the onions, jalapeños, and garlic while the pan heats. Once it’s hot, add the oil and then cumin seeds.

When the cumin seeds turn brown, lower the heat a little and add the onions, jalapeño and garlic. Stir occasionally until the onions are almost caramel colored.

While vegetables sauté, peel the sweet potatoes. Use a food processor, spiralizer, or cheese grater to shred them. The smaller the shreds, the more quickly the sweet potatoes will cook.

Add the sweet potatoes and 1/3 cup of water, stir well, and cover with a lid. Stir about every 4-5 minutes to prevent sticking. If the potatoes start to stick, add a little more water. It usually takes about 15-20 minutes for the sweet potatoes to cook. When the sweet potatoes are almost cooked (they will be tender), add the salt and chopped cilantro and stir well.

While the sweet potatoes cook, start the tomatillo sauce.

Peel the papery layer from the tomatillos and rinse the tomatillos. Cut them into large wedges or circles. Cut the shallot, jalapeños and garlic into large chunks (everything will be blended, so you don’t have to chop anything into fine pieces). Heat a medium, non-stick or cast iron skillet over medium-high heat. Add the olive oil and then all of the chopped veggies. Stir and then lower the heat to medium. Stir occasionally.

When the veggies start to look ‘roasted’, add the almonds and cook for another two minutes.

Put the water, salt, and nutritional yeast into a high powered blender (I have a BlendTec) and then add the ‘roasted’ veggies. Blend everything until it’s semi-smooth. Taste and add more salt, if needed.

To assemble the ‘quesadillas’: Heat a lightly greased skillet or griddle to medium and lay your favorite brand of whole-wheat tortillas on the griddle and place about ¾ a cup of the sweet potato filling on one side of the tortilla (pretend it’s cheese 😉 ). Fold the tortilla in half and repeat with the other tortillas. Cook for about 2 minutes on each side, and then top with two tablespoons of the tomatillo sauce and serve hot.


  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Mexicine

Keywords: tomatillos, sweet potatoes, vegan, vegetarian

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