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
Corn Tortillas, homemade preferred
1 sweet potato
Vegetable “fajita” stir fry
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.
Guacamole would be nice as a topping!