Description
These vegan lentil sweet potato quesadillas are perfect spiced and loaded with a delicious smoky sunflower seed based cheese sauce. The perfect easy lunch meal.
Ingredients
- 1 cup dry green or brown lentils
- 3 cups vegetable broth or water
- 2 small sweet potatoes
- 1 tsp cumin
- 1 tsp sazon
- 1/2 tsp dry oregano
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Pinch of kosher salt and pepper
- 3–4 flour tortillas or 6 smaller corn tortillas
Cheese Sauce
- 3/4 cup sunflower seeds, soaked in hot water for 30 minutes
- 3 tbsp nutritional yeast
- 1 tsp miso
- 1 tsp sazon
- 1 tsp smoked paprika
- Juice of half a lemon
- 1–2 tsp hot sauce
- 1/2 tsp salt or more to taste
- 3/4 cup vegetable broth
Instructions
- Rinse and drain your lentils and place in a large sauce pan with the vegetable broth and cook simmer without a lid over medium low heat for 15 minutes or until tender. If excess liquid remains, just drain it off with a colander.
- While lentils cook, poke some holes in your sweet potatoes and microwave using the potato button or roast in the oven in advance till soft before starting this recipe.
- Make your cheese sauce, add your cheese sauce ingredients to a high speed blender and blend until smooth.
- Take your cooked lentils and place in a mixing bowl and add in the listed spices. Give your lentils a good mix to make sure they are fully coated.
- Scoop out the flesh of the cooked potatoes and add them to the lentils, and with a fork, gently mix and mash together.
- Add a large dollop of your cheese sauce on to your tortilla and top with the lentil and potato mixture. Feel free to add more cheese sauce and then fold your tortilla over to seal it.
- Place your stuffed quesadilla in a greased pan and cook for about 3 minutes on both sides to brown your tortilla.
- Cut your quesadilla and serve with some extra salsa or guacamole for dipping.
Notes
Check to see if your tortillas are pliable. If using corn tortillas, I like to warm them up first on a greased skillet to help make them easier to fold over. Once heated you can add the filling. If you have a flour tortilla that is pliable, you can add the filling in and then cook your quesadilla.
You can seal in the moisture of your lentil and sweet potato mixture if planning to store it by adding a teaspoon or two of extra virgin olive oil.
Don’t overcook your lentils. I like to cook and watch them until soft and then I drain off any extra liquid. My lentils typically cook perfectly when I leave them uncovered, simmering for about 15 minutes.
