Heart Healthier Smashed Sweet Potato Quesadillas

Mexican food is one of my favorite types of food to eat, but let’s face it, it’s loaded with saturated fat and cholesterol.  Even since going vegan, I’ve always found a way to get my Mexican fix, and I’ve found it’s much easier on your arteries too.  So you don’t have to follow a vegan diet to try out this recipe. You just have to want to protect your heart and yourself from being America’s number statistic- a heart attack victim.

Much of the fat in Mexican food comes from the cheese that is loaded on everything.  Yes, it’s delicious and gooey, but cheese wreaks havoc on your system in the form of inflammation and arterial damage. The next culprit is sour cream, which I have omitted entirely from my Mexican feasts because there is enough flavor in my dishes, and this one too, that you don’t need it.

Using Daiya Pepper Jack Shreds instead of real cheese, you cut out 100% (!!!) of the cholesterol from cheese and about 40% of the fat.  That’s a huge savings!

Vegan-Quesadilla-recipe
Print

Smashed Sweet Potato, Black Bean and Broccoli Recipe

A heart healthier version of your favorite Quesadillas.  Any veggies will do if you're not a broccoli love. 

Course Main Course
Cuisine Mexican
Servings 8 people

Ingredients

  • Flour Tortillas You will need two tortillas per quesadilla. The recipe makes enough for about 8+ quesadillas
  • 5 Sweet Potatoes boiled and peeled
  • 6 heads broccoli chopped into small florets
  • 2 cups black beans rinsed, drained
  • Daiya Pepperjack Shreds
  • 1/2 tsp Each: Garlic powder, chili powder, salt & cumin
  • 1/4 tsp smoked paprika

Instructions

  1. Peel and boil the sweet potatoes for 20 minutes, or until soft enough for a fork to go through easily.

  2. Chop broccoli heads into small florets.  Toss with veggie broth and roast at 375 degrees for about 15 minutes, until soft and slightly crispy.

  3. In a large bowl, smash the sweet potatoes until smooth but a little chunky.  Add in 2 cups of black beans and smash a little more,  you still want the texture of the black beans so don't smash too much.

  4. Add in all of the spices and fold together to incorporate. 

  5. Take a flour tortilla and spread a thin to medium layer of the sweet potato and bean mixture over it.  Add a handful of broccoli on top of that and spread out to make sure broccoli is distributed throughout the tortilla.  Sprinkle the Daiya Pepper Jack cheese on top.  As much or as little as you want. I would say no more than 1/4 cup though. Place the second tortilla on top and press it down a little. In a heated skillet (spray with non stick spray), cook the quesadilla about 3 minutes per side, until each side is golden with a slight crisp. 

  6. Cut into 4 pieces and serve with avocado and salsa. 


Powered with Custom Code Adder
Cross Training Boot Camp Monmouth County