White Quesadillas

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I was going to make a cake this week but sadly I'm still off of sugar, and a sugar free cake didn't appeal. I toyed around with baking one using dates as sweetener, but I didn't think that you would be likely to make it at home so I abandoned the idea. Happily I get to have dairy and wheat again; that first bite of bread tasted so good!! Naturally this week I decided to share a recipe that had both wheat and dairy in it. However, it is easily made wheat-free or vegan just in case you can't enjoy all forms of deliciousness. 

You all know how much I love quesadillas from my previous post on fish quesadillas. I was really happy to work on a vegetarian version this week, it was chilly here in Toronto and these were comforting and just hit the spot. Grilled cheese is my ultimate comfort food, so the combo of wheat tortillas and feta in these just struck a cord. There is something about gooey cheese and wheat that just makes my soul happy; quesadillas, mac & cheese, grilled cheese sandwiches (I could go on but I won't). I'm not sure how vegans do it, I have so much respect for their willpower in living a life with no (real) cheese. I was without it for six weeks and felt as though my world was going to end. Do you have a food that you couldn't live without?

I call these white quesadillas, but I know that they aren't white. The name comes from the pale ingredients that are in them; there are no tomatoes, bright peppers or black beans. Pasty or pale quesadillas just didn't have the same ring to it so I decided to take some liberties with the name. I have decided to use whole wheat tortillas, but you can use gluten-free or corn ones if you need to. I used on pinto beans as a fun change from typical black beans, you can substitute with what you happen to have in the cupboard (maybe black eyed peas or white beans). The roasted sweet potatoes and corn both add a necessary sweetness, it would be hard to replace them, but you could leave out the corn if you really wanted. If you are dairy-free swap the feta for some sliced olives. It won't be the same but the saltiness works well with the sweetness of the corn and sweet potatoes. I have used store bought ranchero sauce, however if you have the time to make your own that would be a wonderful addition. These come together very quickly once the sweet potatoes are roasted. If you are organized then bake them up ahead of time so that the quesadillas become a quick weeknight meal to put together. Naturally these should be served with your favorite guacamole on the side. 


White Quesadillas

Refried Beans

1 TSP Lemon Juice

0.5 TSP Salt

1 Can Pinto Beans, Drained and Rinsed

1 TBSP Garlic

0.5 Cup Water

1 TSP Cumin

0.5 TSP Chili Powder


Sweet Potatoes

1 Large Sweet Potato, Diced

1 TSP Oil

1 TSP Ancho Chili Powder


4 Whole Wheat Tortillas

1 Yellow Pepper, sliced

1 TSP Oil

0.5 Cup Corn

0.5 Cup Crumbled Feta

0.25 Cup Ranchero Sauce


Preheat oven to 350 degrees

Toss sweet potatoes, oil and chili powder together

Bake for 30 minutes or until tender, set aside

Meanwhile, in a small pot, combine all the ingredients together for the refried beans

Bring to a boil and then reduce to a simmer

Cook until all the liquid is gone, mash and set aside

Heat 1 TSP of oil in a pan

Add pepper and saute until just cooked, set aside

To assemble, spread ranchero sauce on the half a tortilla

Spread refried beans on to the reminder up the upward facing tortilla

Top with feta, corn, peppers and sweet potatoes

Fold in half and place on a baking sheet

Bake at 400 degrees for 15 minutes, flipping half way through

Serve hot with your favorite guacamole