Vegan Bean and Potato Quesadillas
Ingredients:
- 6 flour tortillas
- 2 medium-sized russet potatoes
- 1 can refried beans
- 4 cups spinach
- 1 medium-sized white onion
- 2 crushed garlic cloves
- 2 tbsp. tamari
- A pinch of taco seasoning
- 3 tbsp. nutritional yeast
- Salt, pepper, and cayenne to taste
Method:
- Boil the potatoes.
- Caramelize chopped white onion in a large skillet on medium high. You can add a bit of water to prevent it from sticking to the skillet and burning. This will take about 5 minutes.
- Add garlic to the pan and sauté. Add tamari and spinach, and sauté until wilted.
- Cook beans as per instructions and add a pinch of taco seasoning for extra flavor.
- Once potatoes are cooked, mash them and add yeast, salt, pepper and mix them until smooth and creamy.
- Place another skillet on the stove and heat it up. Place a tortilla over it. Apply a layer of potato mash and beans over the tortilla. Add spinach and onion mixture on top.
- Place another tortilla on top. Heat both sides until brown and crispy.
- Repeat for all tortillas.
- Serve with a dollop of Cashew Sour cream (recipe given below).
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