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Gluten-Free Vegan Recipes: Dairy free Sweet Potato Black Bean Cilantro Quesadilla Recipe

Posted By yum On May 7, 2009 @ 8:18 am In Corn Tortillas, Mexican, South American, Vegan, Vegetarian | 4 Comments

veganquesa6I’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 [1] (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)
veganquesa5If you liked this Mexican Gluten-Free Recipe, you might like my other gluten-free vegetarian Mexican recipes:
Gluten-free Dairy Free Enchilada Recipe [2]
How to make Homemade Corn Tortillas [3]
Vegetarian Corn Fajita Recipe [4]
Vegetarian Zucchini Green Chili Enchilada Recipe [5]
Mexican Red Bean Soup Recipe [6]
Mexican Soup with Dumplings [7]
Red Enchiladas and Kalamata Greens [8]
Corn Quesadilla Recipe with Rice and Beans [9]

Vegan Sweet Potato Black Bean Quesadilla Recipe
Main Course [10]  Corn [11]  South American [12]  Mexican [13]  
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!

Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/gluten-free-vegan-recipes-dairy-free-sweet-potato-black-bean-cilantro-quesadilla-recipe-3123.html

URLs in this post:

[1] No Queso Quesadilla Recipe: http://blog.fatfreevegan.com/2009/03/no-queso-quesadillas.html

[2] Gluten-free Dairy Free Enchilada Recipe: http://www.bookofyum.com/blog/leftovers-transformed-ep3-gluten-free-dairy-free-enchilada-recipe-801.html

[3] How to make Homemade Corn Tortillas: http://www.bookofyum.com/blog/the-gluten-free-tortillaria-how-to-make-homemade-corn-tortillas-594.html

[4] Vegetarian Corn Fajita Recipe: http://www.bookofyum.com/blog/la-gf-tortillaria-gluten-free-vegetarian-fajita-recipe-989.html

[5] Vegetarian Zucchini Green Chili Enchilada Recipe: http://www.bookofyum.com/blog/gluten-free-mexican-recipes-vegetarian-zucchini-green-chili-enchilada-recipe-2444.html

[6] Mexican Red Bean Soup Recipe: http://www.bookofyum.com/blog/gluten-free-vegetarian-mexican-red-bean-soup-recipe-2000.html

[7] Mexican Soup with Dumplings: http://www.bookofyum.com/blog/light-and-flavorful-mexican-soup-with-dumplings-252.html

[8] Red Enchiladas and Kalamata Greens: http://www.bookofyum.com/blog/red-enchiladas-and-kalamata-greens-227.html

[9] Corn Quesadilla Recipe with Rice and Beans: http://www.bookofyum.com/blog/vegetarian-international-recipes-at-home-corn-quesadilla-recipe-with-rice-and-beans-and-thai-peanut-noodle-salad-recipe-1327.html

[10] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[11] Corn: http://www.bookofyum.com/recipes_v2/listrecipes.php#Corn

[12] South American: http://www.bookofyum.com/recipes_v2/listrecipes.php#South American

[13] Mexican: http://www.bookofyum.com/recipes_v2/listrecipes.php#Mexican

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