serves 3
time 35-45 min
difficulty moderate
equipment
  • Stove
  • Pot
  • Skillet
  • Potato Masher or Fork
author bunsen
A picture of Vegan sweet potato quesadilla with Pickled red onions
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  1 whole 1 whole sweet potato
  1. put enough water in a pot to submerge sweet potato
  2. boil water & place sweet potato in for 20-25 min (or until tender)
  3. while sweet potato is boiling put 1/4 teaspoon of black pepper & vinegar into a saucepan on low-medium heat
  4. once the saucepan is boiling, put in 1/2 cup of agave, bring heat to low
  5. drop in onions for 5 minutes (or until semi-soft)
  6. pour vinegar mixture & onions into a heat proof bowl & let cool
  7. once sweet potatoes are tender, remove skin & place in a bowl
  8. add in salt, remaining black pepper & 2 tablespoons of olive oil
  9. mash the sweet potatoes & other ingredients
  10. set stove at low-medium heat & drop in 1 tablespoon of olive oil
  11. put mash onto a tortilla & coat with spinach & mozzarella
  12. place tortilla in pan to heat up
  13. once bottom of tortilla is a light brown, place the other tortilla on top
  14. pour the last tablespoon of olive oil down the side then flip the tortilla to toast bottom of the tortilla
  1/2 whole 1/2 whole one large red onion
  1/2 cup 1/2 cup vegan mozzarella
  4 tbsp 4 tbsp olive oil
  2 cup 2 cup fresh spinach
  1/2 tsp 1/2 tsp salt
  3/4 tsp 3/4 tsp black pepper
  1 cup 1 cup red wine vinegar
  1/2 cup 1/2 cup agave nectar (or 1/4 tablespoon of sugar)
  2 whole 2 whole grain tortillas (7 inch)