Allergy-Free Friday: Sweet Potato Dairy-Free Quesadillas
Welcome to Allergy-Free Friday, where we’re sharing our favorite recipes from the PlateJoy library with no gluten, dairy, eggs, tree nuts, peanuts, eggs and soy.
* * *
When you say quesadilla, my first thought is: melty cheese. When you’re cutting out dairy, it’s hard to find something that melts in that same cheesy way. But recipe wizard Gena Hamshaw of The Full Helping reinvented the beloved quesadilla in a cheese-less version that still satisfies all our cravings.
This recipe (from The Full Helping menu on PlateJoy) has a creamy sweet potato and white bean filling, with a smoky and spicy edge. With corn or rice flour tortillas, it’s a gluten-free, dairy-free quesadilla that won’t have you missing the meltiness.
- 8 jarred, roasted bell pepper halves
- 2 medium-sized sweet potatoes
- 1½ cups cooked white beans (or 1 can white beans, drained and rinsed)
- 1 clove garlic, crushed or finely minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1½ tablespoons lime juice
- ½ teaspoon salt (more to taste)
- Black pepper
- 8 6- or 8-inch corn or brown rice tortillas
- Prick the sweet potatoes with a fork in several places. Place them on a baking sheet and roast for 35-45 minutes, or until they’re very tender when pierced with a fork (you may want to let them get even a little softer than you would for a baked potato, as you’ll be mashing them up). Alllow the potatoes to cool until they can be handled.
- Cut the potatoes in half and scoop out the flesh into a mixing bowl. Add the white beans, garlic, cumin, chili powder, paprika, lime juice, salt, and pepper. Mash the mixture with a potato masher, until it’s mostly mashed up but some of the whole beans are still visible and the potato is still a little chunky. Check seasoning and season to taste.
- To make the quesadillas, divide the filling between 4 tortillas. Add a few strips of roasted pepper to each and cover with another tortilla. Transfer the quesadilla to a lightly oiled grill pan or skillet, and heat until the bottom side is lightly browning (or forming grill marks). Flip and repeat on the other side. Cut each quesadilla into quarters, and serve. Leftover filling will keep for up to four days in an airtight container in the fridge.