Quesadillas with a White Bean-Potato Cream + Tex Mex Potato Salad

Serves 4



•350g (sweet) potatoes, peeled and cubed
•1 small (70g) carrot, peeled and sliced
•4 tbsp. tomato paste
•1 tbsp. Paprika
•1/2 tsp. garlic powder
•800g Can white beans, rinsed and drained
•6 tortillas
•Salt and pepper to taste
Optional: 2 tbsp nutritional yeast

Tex Mex Potato Salad:

•800g potatoes, washed and cubed (with skin)
•350g Roasted red peppers
•3 cloves of garlic (not peeled)
•1 tbsp. Vegan Mayo
•1/2 tsp. Cumin
•65g spring onions, sliced
•1 tbsp. Tomato paste
•Salt and pepper to taste
Optional: 2-3 tbsp. parsley, chopped


Potato Salad:

•Line a baking sheet with parchment paper and preheat your oven to 200°C. Bake potato pieces and garlic (with skin) on the baking sheet for about 25 minutes or until potatoes are golden brown
•Add roasted peppers, roasted garlic (peeled), mayo, tomato paste and cumin to a blender and blend until smooth
•Transfer potatoes to a bowl and add the dressing, spring onions, (optional) parsley and salt and pepper to taste


•Add potato pieces and carrot slices to a small pot. Cover with water and cook for about 10 minutes or until soft. Drain and add to a bowl along with white beans, tomato paste, paprika, garlic powder, salt and pepper and (optional) nutritional yeast. Mash with a potato masher
•Spread 1/6 of the filling over half of the tortilla, then fold the other half over the filling. Preheat a non-stick pan over medium heat and add quesadilla. Cook for 2-3 minutes and then flip. Repeat with other 5 tortillas

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