These potato quesadillas are vegan, moorish, crispy, salty and will leave you feeling amazing. They are crunchy on the outside, soft and gooey on the inside, and topped off with a beautiful cashew sour cream, what more could you want for lunch or dinner?
Ingredients 1 package 6 flour tortillas or wraps
2 medium potatoes
4 cups spinach
1 medium onion
2 garlic cloves
2 tbsp tamari
3 tbsp nutritional yeast
Salt and pepper to taste
Pinch cayenne (optional)
cashew sour cream to serve.
Peel and chop the potatoes and place them in a pot and cover with water. Bring to a boil then lower the heat to simmer, cover with a lid and cook until soft (10 minutes).
While the potatoes are boiling caramelise the onion. Place the chopped onion in a large non stick pan on medium high. Keep adding water and stirring until they are browned, this takes about 5 minutes. Once the onions are close to done add in a few more tbsp of water and the minced garlic, tamari and spinach, sauté until wilted.
When the potatoes are soft, drain reserving about 1/4 cup water in the pot, add in the nutritional yeast, salt, pepper and cayenne (if using). Mash until smooth and creamy.
Get a large non stick pan and put on a medium high heat.
Spread the potato mash over one tortilla leaving a small gap at the sides. Add the spinach onion mix on top, cover with another tortilla and cook in the pan for 3-5 minutes on each side until crispy and golden. Repeat until all the tortillas are gone.
Cut the quesadillas into 4 triangles and serve with the sour cream on top and a side salad.