These are actually super simple to make, and so delicious. They are a great alternative to a grill cheese sandwich, and can also pack well in a lunch bag. Made without any oils, these have only a very tiny bit of fat from 2 TBS of sunflower seeds which makes more than 4 servings (of 2 quesadilla's each). This recipe will make at least 8 fat quesadillas -- or if you spread them a bit thinner, you can probably fill an additional 8 pack of tortillas. The filling can be made several days ahead and stored it in the fridge for several days, making it possible and then make up just one or two quesadillas fresh in about five minutes time.
Ingredients:
1/2 lb of peeled and sliced russet potatoes (about one large)
1/4 pound of carrots sliced (about one large)
2 cups water
2 TBS raw sunflower seeds
5 TBS nutritional yeast (unfortified!)
1 TBS lemon juice
1 TBS rice vinegar
1/2 to 1 tsp salt (I use a full tsp when making them for others)
1/2 tsp chili powder
1 tsp onion powder
3 cloves garlic pealed and finely chopped
1 lb frozen spinach, thawed and pressed in a strainer to remove all liquid
1 1/2 or 2 cups canned or cooked white beans -- rinsed and drained
1 tsp ground cumin
1/2 tsp ground coriander
8 small corn tortillas
Ingredients:
1/2 lb of peeled and sliced russet potatoes (about one large)
1/4 pound of carrots sliced (about one large)
2 cups water
2 TBS raw sunflower seeds
5 TBS nutritional yeast (unfortified!)
1 TBS lemon juice
1 TBS rice vinegar
1/2 to 1 tsp salt (I use a full tsp when making them for others)
1/2 tsp chili powder
1 tsp onion powder
3 cloves garlic pealed and finely chopped
1 lb frozen spinach, thawed and pressed in a strainer to remove all liquid
1 1/2 or 2 cups canned or cooked white beans -- rinsed and drained
1 tsp ground cumin
1/2 tsp ground coriander
8 small corn tortillas
Directions:
1) Place the potatoes and carrots into a covered saucepan with 2 cups of water and boil until soft (about 10 minutes)
2) Transfer the potatoes, carrots and cooking water to a blender. Add the sunflower seeds, yeast, lemon juice, vinegar, salt, chili powder and onion powder and process until smooth and creamy.
3) Saute the chopped garlic in a large saucepan in 1/2 cup of water, stirring frequently until water boils away. Add the drained spinach and stir around for a minute while continuing to cook, then add the drained white beans and smash with a potato masher, until all beans are flattened. Sprinkle with the cumin and coriander and stir well.
4) Add the blended potato-carrot mixture and stir well with spatula, continuing to heat on medium until it starts to bubble. Then turn off heat.
5) Place a dry cast iron skillet on high and set 1-4 corn tortillas in it turning them a few times until they get nice and hot and very flexible. Then spoon about 3-4 TBS of the spinach mixture onto each tortilla and then fold in half making a half-round sandwhich. Gently press each half circle with the spatula while they cook turning them every minute or two until each side gets a tiny bit brown, then transfer to a plate and serve hot.
1) Place the potatoes and carrots into a covered saucepan with 2 cups of water and boil until soft (about 10 minutes)
2) Transfer the potatoes, carrots and cooking water to a blender. Add the sunflower seeds, yeast, lemon juice, vinegar, salt, chili powder and onion powder and process until smooth and creamy.
3) Saute the chopped garlic in a large saucepan in 1/2 cup of water, stirring frequently until water boils away. Add the drained spinach and stir around for a minute while continuing to cook, then add the drained white beans and smash with a potato masher, until all beans are flattened. Sprinkle with the cumin and coriander and stir well.
4) Add the blended potato-carrot mixture and stir well with spatula, continuing to heat on medium until it starts to bubble. Then turn off heat.
5) Place a dry cast iron skillet on high and set 1-4 corn tortillas in it turning them a few times until they get nice and hot and very flexible. Then spoon about 3-4 TBS of the spinach mixture onto each tortilla and then fold in half making a half-round sandwhich. Gently press each half circle with the spatula while they cook turning them every minute or two until each side gets a tiny bit brown, then transfer to a plate and serve hot.
