| Serve these vegetarian ‘Sweet Potato & Chipotle Quesadillas’ at your next Mexican night – they are sure to leave your dinner guests wanting more! The smooth sweet potato mash combined with the crunch of kale and a crumble of feta add an exciting twist to the traditional quesadilla. This recipe offers all the richness of a Mexican dish without the heavy feeling of over indulging. Make your own homemade creamy chipotle sauce (it’s very quick and easy) to add a distinctive smoky flavor. Use canned chipotles in adobo for best results. Serve with some ginger basil limeade for a refreshing feel. |
| Ingredients |
| 2 tbsp CHIPOTLE CHILI |
| 1/4 c FETA CHEESE |
| 1/4 c RED ONION (RAW) |
| 1 tbsp GHEE |
| 3 c SWEET POTATO |
| 1 c YOGURT |
| 1 tsp SALT (MINERAL SALT) |
| 1 whole LIME |
| 1 tsp PAPRIKA |
| 1/2 tsp CUMIN |
| 1/2 tsp CAYENNE PEPPER |
| 1/2 c RED BELL PEPPER |
| 1/4 lbs KALE |
| Instructions |
| 1. Deseed and finely chop chipotle, combine with yogurt, salt and lime juice to make sauce and set aside. |
| 2. Peel and chop sweet potato, add to boiling water, and cook for 20 minutes, strain and mash. |
| 3. Meanwhile, slice the onion and bell pepper and stir fry in a hot pan with ghee, paprika, cayenne, and cumin for 8 minutes. |
| 4. Add chopped kale and continue to cook for another 5 minutes. |
| 5. Take a tortilla wrap and place it in a nonstick frying pan, spread a layer of sweet potato mash on one half, and top with vegetables, a crumble of feta, and some chipotle sauce. |
| 6. Fold the tortilla in half and heat on medium for 1-2 minutes on each side until lightly golden and crispy. |
| 7. Serve, enjoy, repeat! |
Anna Godfrey 