I love Mexican cuisine. I mean, I REALLY love it! But up until about ten years ago, I rarely ever partook in this exquisite culinary experience. Maybe it had to do with growing up in the northern Midwest, where the most genuine Mexican food we could find was found under a bell-shaped, fast-food sign, and a directive to “head for the border.” (The border of what, though….Illinois?)
It was only when a friend taught me the joys of simple enchiladas that my eyes began to open. From there, the fish tacos, chalupas, and all sorts of burritos (naked and “clothed”) became staples in the Nagle household.
Now, I’ve never been a big fan of quesadillas. I mean, seriously….throw some cheese between two tortillas and fry them up. Always seemed, well…1) boring, and 2) a total cop-out for Mexican cuisine.
But with the girls coming over tonight, I was in the mood for something rather simple, i.e., something without a lot of complexity that would likely be “too adventurous” for the likes of Midwestern teenaged girls. So, I quickly headed to the vegan blogs on WordPress.com, which have quickly become a “go-to” source for quick and easy vegan recipes. (I guess that makes this recipe simply “quick and easy,” a descriptor that I hope has never been applied to me!).
After perusing the various blogs for several minutes, I came up with an idea that blended several others….and yes, they would be quesadillas.
No, by its very name, a quesadilla should include, well…..queso. Now, clearly that wouldn’t work for “The Vegan Prince,” as I’ve take to calling myself on my dietary adventures in the kitchen (It hasn’t caught on with anyone else, but leave me with my fantasy, I beg you!). So here it is….
Hummus Sweet Potato & Wilted Greens Quesadillas
Ingredients:
½ cup diced onion
One large sweet potato, chopped into squares
Two garlic gloves, chopped
2 cans vegetarian refried pinto beans
Hummus (plain or flavored, your choice)
¼ cup fresh cilantro, chopped
Greens (I used half spinach and half Chard)
4 10-inch tortillas
Directions:
In a frying pan, combine the garlic, and onions with three tablespoons olive oil over medium high heat. When the onions have started browning, add your mixed greens and wilt. Set aside.
In a shallow saucepan, place chopped sweet potato in water and heat to a boil. When pieces have become soft, drain water and mash the sweet potatoes. Return to burner over low heat. Add refried beans and fresh cilantro. Mix thoroughly.
In your frying pan, place a tortilla. Spread a thick layer of hummus. On top of that, scoop a hearty amount of your bean/potato mix and spread to within a half-inch of the edge of the tortilla. Then spoon on some of the wilted greens and sautéed onions. Top with another layer of hummus and then the second tortilla.
When the bottom tortilla begins to brown, carefully (I use two spatulas) flip and cook for another 4-5 minutes. Then place the quesadilla on a plate and cut into quarters. Now, truly enjoy a ‘’south of the border” experience…..it’s rather exquisite, I promise you. Oh, yes….and Kaitlyn agrees!
So, bring on the cerveza….or red wine, as was the case in our house!
Sliding Vegan 