Book of Yum

I’ve always been a fan of vegan cuisine as inspiration for gluten-free, casein or lactose free recipes. This week I wanted to make some kind of dish with corn tortillas that was gluten-free and dairy-free but still satisfying. Black beans and sweet potatoes are a classic combination that compliment each other beautifully, and I love using a non-traditional oil like peanut oil for extra flavor, as well as seasoning Mexican cuisine with beautiful cumin seeds. Fresh cilantro and a few squeezes of fresh lime added the perfect end notes to the dish. And, best of all, my dairy-obsessed DH really enjoyed the dish, from the fresh homemade corn tortillas to the delicious filling- not a peep was made about how “it just needs cheese”- which kind of says it all. The next time you want to make mexican food, why not try this easy recipe for vegan sweet potato quesadillas? I like using beans or sauteed veggies for a dairy-free quesadilla- what are your favorite fillings?

More Vegan Quesadilla Recipes:
Fat Free Vegan’s No Queso Quesadilla Recipe (Just sub corn or other GF tortillas to make gluten-free)
Show me Vegan’s Sweet Potato Chard and Mushroom un-quesadilla Recipe (Again, sub corn or other GF tortillas to make gluten-free)
If you liked this Mexican Gluten-Free Recipe, you might like my other gluten-free vegetarian Mexican recipes:
Gluten-free Dairy Free Enchilada Recipe
How to make Homemade Corn Tortillas
Vegetarian Corn Fajita Recipe
Vegetarian Zucchini Green Chili Enchilada Recipe
Mexican Red Bean Soup Recipe
Mexican Soup with Dumplings
Red Enchiladas and Kalamata Greens
Corn Quesadilla Recipe with Rice and Beans

Vegan Sweet Potato Black Bean Quesadilla Recipe Main Course  Corn  South American  Mexican

Ingredients Corn Tortillas, homemade preferred 1 sweet potato 1 can black beans peanut oil or canola oil 1/2 red onion, diced 1-2 tsp. cumin seeds 2 tbsp. fresh cilantro salt and pepper to taste sprinkle of sugar squeeze of lime juice Vegetable “fajita” stir fry 1/2 tbsp. olive oil (I used lemon olive oil) 1/2 red onion, sliced 1 cup crimini or portabella mushrooms, slice 1 red pepper, sliced GF fajita seasoning or mexican seasoning mix salt, pepper Squeeze of lime juice Directions Prepare corn tortillas so they are lightly cooked (about 40-50 seconds on each side). Microwave your sweet potato until cooked (3-4 minutes). Remove and let cool slightly, and remove sweet potato skin. Chop cooked sweet potato flesh. Heat peanut oil (or canola) in a cast iron pot and add your diced onion. As it begins to become translucent, add your cumin. Saute for another minute or two and then add your beans. Mix and let flavors mingle for another few minutes. Add your sweet potato cubes and cook for another few minutes. Salt and pepper to taste, and sprinkle with a little sugar. Finally add your cilantro and gently mash with a potato masher. Leave some beans whole, but sweet potatoes should be thoroughly mashed and combined. Adjust seasonings as needed and sprinkle with fresh lime juice. Reserve. If you like, you can also prepare some vegetable fajita mixture to top the quesadillas. Heat the olive oil in a cast iron pan or nonstick pan and add onion, frying until it begins to turn translucent. Add mushrooms and cook until they are almost done, and then add your red pepper. Season with flavoring mix to taste and add a squeeze of lime juice at the very end. To prepare quesadillas, fill two tortillas with sweet potato black bean mash, press together, and heat each side in a nonstick pan until well done and filling is warm. Top with vegetable fajita stir fry as a garnish. Notes Guacamole would be nice as a topping!

Rating:  8 Original Source:  Contents of my brain, please do not replicate without my permission. Recipe ID:  1404 Added:  April 30, 2009 Last Modified:  April 30, 2009

It occured to me recently that we hadn’t had Mexican food in quite a while. I usually make everything from scratch when I make mexican food, whether it be the corn tortillas or the enchilada sauce. This results in very tasty and fresh dishes, but also requires a lot of work. This week I decided to try to make an easy and fast enchilada using premade gluten-free corn tortillas and enchilada sauce. I made a delicious filling with fresh vegetables and the base and added creaminess with lowfat cream cheese. I’ve been trying to get to know zucchini better in recent years, after a shaky start. Most people overcook or otherwise murder zucchini until it becomes like the worst kind of mushy, vile summer squash imaginable. The only way I liked zucchini as a kid was thinly sliced, coated in rice flour and fried. Mmm, tasty, but not the only way to make zucchini palatable. So far I’ve enjoyed zucchini grilled or marinated, spiced and broiled. This time I tried sauteeing diced zucchini in browned cumin favored oil with softened onions. I let it brown lightly without getting mushy… added extra veggies and spiced it generously with smoked paprika. The DH is sensitive to chilies, and I find that smoked paprika is an excellent substitute for chipotle pepper (smoked jalapeno). If your family enjoys the heat, you could try chipotle- just proceed with caution! Cream cheese added the perfect finishing touch and I couldn’t stop myself from gobbling some straight out of the pan. It was equally good in the enchiladas- and met with wholehearted enthusiasm from the DH. This was just a recipe I ad-libbed, inspired by ingredients I’d found at Whole Foods, but sometimes, those end up being the best. We’ll ldefinitely be having this recipe again!

Other Gluten-Free Enchilada Recipes:
Karina’s Sour Cream Enchiladas-non veg but with veg Enchildada sauce
My Gluten-Free Dairy-free Vegan Enchilada Recipe
My Gluten-Free World Vegetarian Enchilada Casserole

Vegetarian Enchilada Recipe Main Course  Vegetables  Dairy  South American  Mexican

Ingredients 1 tbsp. olive oil 2 tsp. butter (use margarine for vegan) 1 tbsp. cumin seeds 1 large yellow onion, diced 1 zucchini, cubed 1 green pepper, diced 1 can corn, low salt, drained 1 can black beans, rinsed and drained 1 sm (4 oz) can mild green chilies 1/2 package low-fat cream cheese (use 3 oz. tofutti for vegan) smoked paprika, to taste salt, to taste 1 jar GF enchilada sauce 10 or more corn tortillas mozzarella or other white cheese, grated (skip or use vegan) muenster or other cheese of choice, grated (skip or use vegan) Directions Preheat oven to 375 degrees. Heat olive oil and butter in a large sauce pan and add cumin. When it starts to pop, add the diced onion and saute until translucent. Add zucchini and green pepper and cook until it softens SLIGHTLY but not until it gets mushy. Add the black beans and stir. Add smoked paprika and salt. Remove from heat. Stir in cream cheese and let melt into the vegetables. Prepare large baking dish with a thin layer of enchilada sauce. Put enchilada sauce in a large dish with edges that come up for dipping. Either heat corn tortillas stacked, in microwavable dish covered with damp paper towels, or heat one by one in nonstick pan with a little oil, turning. Remove hot tortillas and dip in enchilada sauce on both sides. Fill with vegetable cream cheese saute and roll up. Place in dish and continue until all tortillas are filled and placed in the dish. Sprinkle with mozzarella or muenster cheese. Bake for twenty-five minutes or until cheese is melted and golden. Enjoy!

Rating:  8 Original Source:  Original creation by me. Do not replicate anywhere without my permission. Thanks. Recipe ID:  1329 Added:  December 5, 2008 Last Modified:  December 6, 2008