Easy Sweet Potato Quesadillas Smothered in Tomatillo Sauce

Vegan and Gluten-free (if you wish)

quesadillas

Healthy Food Choices Inspire Me

Healthy (er) food choices always inspire me. Take, for instance, lowly quesadillas. I’d never even heard of them until I started college, and after we married, we often ate them because they only took a few minutes to prepare. Somewhere along the way, we started adding beans to them, because all that cheese might taste good, but we knew it probably didn’t help our overall state of health.

I’ve been playing with quesadilla recipies for twenty years now, and this one wins every time.

Vegan Quesadillas?

I know, ‘vegan quesadillas’ sounds like an oxymoron. But in our family, anything that comes to the table in a folded-in-half-crispy-tortilla is a ‘quesadilla’. If you’re not vegan, add some cheese if you can’t stand eating a ‘quesadilla’ without the queso! Or, try it without—it’s quite tasty and a family favorite.

quesadillas
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Sweet Potato Quesadillas with Tomatillo Sauce

If you'd like to try the gluten-free version, simply use corn tortillas instead of whole-wheat tortillas.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Anita Ojeda

Ingredients

  • 3 Sweet Potatoes Peeled and grated. We use the lighter-skinned ones.
  • 1/3 cup water
  • 2 tsp. olive oil
  • 1/2 tsp. cumin seeds
  • 1 jalapeño chopped (remove the seeds and pith is want a more mild flavor)
  • 2 cloves garlic chopped
  • 1 medium onion chopped
  • 1 tsp. salt add more if desired
  • 1/2 cup cilantro chopped

Instructions

  1. Heat a very large non-stick frying pan or a cast iron skillet on medium-high heat. Once it’s hot, add the oil and then cumin seeds. When the cumin seeds turn brown, lower the heat a little and add the onions, jalapeño and garlic. Stir occasionally until the onions are almost caramel colored.

    quesadilla
  2. Add the sweet potatoes and the 1/3 cup of water and stir everything together before covering the skillet. Every 3-5 minutes, remove the lid and stir the mixture. Cooking time will depend on which type of sweet potato you used (the lighter ones will take a little longer). When the sweet potatoes are almost cooked (they will be tender), add the salt and chopped cilantro and stir well.

  3. While the sweet potatoes cook, start the tomatillo sauce.

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tomatillos

Ingredients

  • 1 tsp. olive oil
  • 6-7 to matillos
  • 1 shallot or ¼ cup chopped onion
  • ½ jalapeño
  • 1 clove of garlic
  • ¼ cup blanched slivered almonds
  • 3 Tbs. cilantro
  • 1 tsp. salt
  • ½ cup water
  • 2 tsps. chicken-flavored seasoning I like Bill’s Chickenish Flavoring.

Instructions

  1. Peel the papery layer from the tomatillos and rinse the tomatillos. Cut them into large wedges or circles. Cut the shallot, jalapeños and garlic into large chunks (everything will be blended, so you don’t have to chop anything into fine pieces). Heat a medium, non-stick or cast iron skillet over medium-high heat. Add the olive oil and then all of the chopped veggies. Stir and then lower the heat to medium. Stir occasionally. 

    quesadillas
  2. When the veggies start to look ‘roasted’, add the almonds and cook for another two minutes. 

  3. Put the water, salt and chicken-flavored seasoning into a high powered blender (I have a BlendTec) and then add the ‘roasted’ veggies. Blend everything until it’s semi-smooth. Taste and add more salt, if needed.

  4. To assemble the ‘quesadillas’: Heat a lightly greased skillet or griddle to medium and lay your favorite brand of whole-wheat tortillas on the griddle and place about ¾ a cup of the sweet potato filling on one side of the tortilla (pretend it’s cheese 😉 ). Fold the tortilla in half and repeat with the other tortillas. Cook for about 2 minutes on each side, and then top with two tablespoons of the tomatillo sauce and serve hot.

Recipe Notes

We prefer whole-wheat tortillas.

Try this #meatlessmonday #sweetpotato #quesadilla! Tasty and you could even try it #vegan! Click To Tweet

If you’d like to know why we eat the way we do, check out the Healthy (er) Choices Manifesto.

Inspire Me Monday Instructions

What’s your inspirational story? Link up below, and don’t forget the 1-2-3s of building community:

1. Link up your favorite posts from last week!

2. Visit TWO other contributors (especially the person who linked up right before you) and leave an encouraging comment.

3. Spread the cheer THREE ways! Tweet something from a post you read, share a post on your Facebook page, stumble upon it, pin it or whatever social media outlet you prefer—just do it!

Don’t forget to visit the other #InspireMeMonday host site: www.anitaojeda.com

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Anita currently teaches English to 7th-12th graders. She describes herself as a ‘recovering cancer caregiver’ who gives thanks daily that her husband has been cancer-free for ten years.

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  • This sounds wonderful! I had a sweet potato burrito at a restaurant earlier this summer and it was SO memorable.

    • Let me know if you try it!

  • Andrew Budek-Schmeisser
    • I hope she enjoys it!

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  • bluecottonmemory

    I made my first Quesadillas last year – and the boys loved them! Thanks for sharing your recipe. I was in at “shallots, jalapenos, and garlic”!

    • Yep, that’s one of my favorite combinations, too :).

  • Susan

    Sounds pretty dang good!

    • Thanks! Let me know if you try it!

  • JeanneTakenaka

    Anita, this meal sounds delicious! We don’t do a lot of cheese cuz son #2 and I can’t do dairy. But, maybe I can try these with a cheese alternative. I love sweet potatoes in things. Thank you for sharing the recipe!

  • Great recipe, Anita! Thanks for sharing and for hosting this lovely link party! 😀 xx