Tuesday, April 28, 2009

Sweet Potato, Chard, and Mushroom Vegan Quesadillas

A recipe and St. Louis vegan news is what I have today! First, the food. This quesadilla is pretty much a meal to itself. I guess the only key food group missing is chocolate. Otherwise, you've got your leafy greens, beans, sweet potatoes, baby bellas, and smoky chipotle. This is one filling quesadilla bursting with goodies. Scroll down for the recipe.

In local veg news, The Vital Voice, a St. Louis progressive newspaper, now features a meat-free lifestyle column called The Vegetarian Voice! You can check out Vegan 101 for my column including a recipe for a saucy Vegetable Curry with Jasmine Rice. If you are a new reader who found your way here from The Vital Voice, welcome! I hope you enjoy looking around and find something good to cook. Until next time everyone!

Sweet Potato, Chard, and Mushroom Vegan Quesadillas
Serves 2

1 1/2 Tablespoons extra virgin olive oil, divided
8 ounces sweet potato, diced into 1/2-inch pieces
1 large chipotle in adobo, minced
freshly ground black pepper and salt to taste
15 ounce can kidney beans, rinsed and drained
2 large cloves garlic, minced
5 baby bella mushrooms, diced
1 1/2 teaspoon cumin
1/2 teaspoon ground chipotle chile
1 bunch chard, stems discarded, leaves sliced
1/3 cup water
2 whole wheat tortillas
vegan sour cream, optional garnish

Prepare the potatoes by covering with water in a pot and boiling until tender, about 12 minutes. Drain. Mash them in a large bowl using a potato masher, adding chipotle in adobo, 1/2 Tablespoon extra virgin olive oil, kidney beans, and salt and pepper to taste. Set aside.

In a large skillet (with a lid), heat 1 Tablespoon olive oil over medium heat. Saute garlic and mushrooms for about 5 minutes, then add cumin, ground chipotle, and salt to taste for about 1 minute. Add chard and 1/3 cup water. Cover and simmer for about 10 minutes. Remove the lid and simmer until liquid is reduced, about 5 minutes. Remove from heat.

Spritz one side of a tortilla with extra virgin olive oil. Turn over and on the un-spritzed side spread a thin layer of the sweet potato mixture. On half of the tortilla, spread half of the chard mixture. Then fold the tortilla over so that the stuffings are inside the tortilla like a sandwich. Heat through in a skillet over medium heat, turning several times, until browned. Prepare the second tortilla in the same manner. This recipe makes enough greens for two quesadillas. You will have leftover potatoes. Top each serving with vegan sour cream, optional.

25 comments:

  1. sweet potatoes and mushrooms? Heck yes!

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  2. This looks really good! I'm from St. Louis too, but I've never seen chipotle in adobo anywhere. Where do you get it?

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  3. Why don't I ever make vegan quesadillas? These look delicious, and the ingredients sound great together.

    Great column, by the way! You really did an effective job of laying out the case for being vegan in a friendly way that should make readers stop and think a moment, and pointing out that eating vegan is really pretty easy. Very cool, and it's great the paper is doing a veggie column!

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  4. what a great idea for a vegan quesadilla!

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  5. Rachel, I usually shop at Schnucks and Whole Foods. I'm pretty sure my Schnucks has chipotle in adobo in the Mexican food section, but stores tend to vary. Shop n Save in South City also has a great Mexican food section. Also, on Cherokee St. Supermercado El Torito is a Mexican market that will definitely have it. Nice to hear from another St. Louisan!

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  6. Lisa that is so cool that you'll be writing that column, or should I say Dr. Lisa! :) And a great recipe to share with the peeps, too - not too difficile, and super tasty!
    And speaking of tasty...your un-quesadillas look divine!

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  7. Great combination of flavors! I've been thinking that it's been much too long since I had a taco or quesadilla, gotta fix that.

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  8. your quesadilla sounds beyond glorious, Lisa! WOW! i love your plate, too! it's so pretty!

    totally going to check out your column now - that's just too awesome! superw00t!

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  9. Oh yum, I needed some chard recipes since it's everywhere at the farmers market right now!

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  10. I love how you showed that off! Looks great.

    Thanks for your comments about the book deal, too. Really sweet of you!

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  11. Anything with sweet potatoes is almost guaranteed to be delicious. Hope it tasted as good as it looks.

    Thanks for stopping by my blog. I'm living over in Florissant right now and got the eco cheddar vegan crackers at the Dierbergs here, but I'm sure all of them would probably carry them. The one in Brentwood it seems has all the same things as mine, plus some. They're really good and worth checking out.

    I'd visited your blog before and was excited to find another st. louis vegan blog. I'll have to keep coming back. :)

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  12. This is such a wonderful combination of flavors! Thanks for the great recipe.

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  13. Nice article in The Vital Voice! St Louis vegetarians & vegans ought to get more press, in my opinion. It's great that you're doing your part to make that happen. The curry there and the quesadillas here both sound fantastic!

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  14. Yummmmy! I can never eat enough mushrooms - stuff them into a good, carby tortilla and you're golden!

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  15. i love the way the filling stays put inside the quesedillas! they look wonderful Lisa :)

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  16. congrats on the column!! and i love chard - yum!

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  17. That's so cool! Nice work dude. And your quesadilla presentation is lovely.

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  18. I have yet to have a delicious vegan quesadilla (only bc i haven't tried to make one! haha), so this may be the main contender for that position :) sweet potatoes = life.

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  19. Your quesadillas...wow...they look great! I usually make mine with a black bean filling but I need to try these because sweet potatoes are the best!

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  20. Now that's one fancy quesadilla! It's got some of my favorite ingredients, I bet it taste awesome. And great article too! Congratulations on the column! :-)

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  21. Thanks for all the nice comments everyone! I was pleased to get the chance to write something positive about veganism for a St. Louis publication.

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  22. Oh my goodness Lisa I am coming to dinner! This quesadilla looks flippin' fantastic. I love me some sweet potatoes, chard, and mushrooms, especially when done spicy style. :-0

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  23. This really makes me want to cross the vegan quesadilla threshold! I haven't made any yet, but wow... SO much good stuff in these, they sound like a perfect meal!

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  24. these sound great too, another way to use up those chipotles in adobo!

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  25. Mmmmm Mmmmmmm Mmmmmm...these look sooo good. Thanks for the recipe.
    :)

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