Potato Quesadillas with Cashew Sour cream

by Jac's Veghead (follow)
Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegan (744)      Dairy Free (311)      Spinach (135)      Potatoes (133)      Mexican (79)      Sour Cream (6)      Quesadilla (3)     
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?

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 3 servings

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.

#sour cream
#dairy free
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