Vegan Mince & Queso for Quesadillas

Totally vegan, deliciously gooey, and super quick to make!

Sweet Potatoe “Mince”

Sauté 1/2 a finely diced onion with 1 crushed garlic clove in olive oil until cooked.

Add:

1 grated sweet potatoe, 1 tsp of chilli powder and 2 tsp ground cumin and a pinch of cayenne.  Cook for about 10 minutes until potatoe is tender, add salt and pepper to taste. Remove from heat and squeeze 1/2 lime over the mixture.

Vegan Queso Cheese

1 cup raw cashews (soaked overnight or in boiling water for atleast 30 minutes)

3 TBSP nutritional yeast

1/2 tsp sea salt

1 crushed garlic clove

1 tsp ground cumin 

1/2 tsp ground chilli

1 tsp ground paprika

1 TBSP extra virgin olive oil

1/2 cup hot water

Blend all the ingredients, except for the water, in a blender or processor until smooth.  Gradually add the hot water to form a smooth but not too runny mixture.

Quesadillas

Using organic corn tortillas or gluten free wraps, fill each with the vegan mince and some queso cheese, fold in half and cook on a large frypan in 2 tsp of olive oil over medium heat. Cook for about 2 minutes or until golden and flip.  Serve with lime and cilantro and a big green vibrant salad.

If you have leftover queso it is also great as a dip!