My Foodie Call

Tag: tortilla

• 

  Sweet Potato and Spinach Quesadillas

  Posted at 8:00 pm by myfoodiecall

  Feb 25th

  Need mealtime inspiration? Try these healthy quesadillas that are super easy because they partially involve your slow cooker. Who doesn’t love less work? This girl.

  Begin like so.

  

  Bag of sweet potatoes. This baby is a 3lb-er.

  

  Rinse and scrub potatoes and pop them into slow cooker. Do not dry them, pierce them or add any other liquid. Simply leave whatever residual water that is left from washing and cover with its lid.

  

  Set it on low for 6 hours. Do not be tempted to lift the lid. Let the steam and natural juices work their magic.

  

  After 6 hours, these are perfectly tender and can be peeled with ease. Bam.

  Gather up the rest of your ingredients.

  

  Spinach and corn.

  

  Couple packages of tortillas.

  

  Chili powder, garlic powder, and cumin.

  

  Cheese, of course.

  

  Pile sweet potato into food processor. Add seasonings. Pulse a few times to incorporate.

  

  Scrape sides. Add corn. Pulse a couple more times.

  

  Grab a plate and layer it up.

  

  Top it.

  

  Crisp it up on your pan.

  

  Flip. Cut.

  

  Serve.

  

  Add 1001 condiments if you feel the need.

  INGREDIENTS:
  1- 3lb. bag Sweet Potatoes
  1 tablespoon Cumin
  1 tablespoons Chili Powder
  2 teaspoons Garlic Powder
  1 teaspoon Salt
  1-2 cups Frozen Corn (thawed)
  1 package Baby Organic Spinach
  2 packages Soft Tortillas of choice (but you are using whole grain right??)
  1 package Shredded Cheddar Cheese
  cooking spray
  DIRECTIONS:
  1. Wash sweet potatoes. Place in slow cooker, cover and set on low for 6 hours.
  2. Step away from the kitchen. Go to work, do laundry, or go to the movies. Don’t worry, your sweet potatoes will be done and ready for you when you return for the quesadilla process. Trust!
  3. Peel your perfectly cooked sweet potatoes and place in food processor. Add cumin, chili powder, garlic powder and salt. Pulse a few times to break up the big chunks and incorporate seasonings.
  4. Scrape down sides. Add corn. Pulse a couple of more times.
  5. Build your quesadilla. Spread sweet potato mixture onto 1 tortilla; cover with spinach leaves and cheese. Cover with another tortilla.
  6. Spray a pan with cooking spray and place over medium heat. Cook quesadilla on the hot pan until cheese is melted and slightly crispy. 2 to 3 minutes per side. Repeat with remaining quesadillas. Slice into wedges and serve.
  Posted in Meatless mealtime | Tagged spinach, sweet potato, tortilla, vegetarian
• 

  Slow cooker Vegetarian Tortilla Casserole

  Posted at 8:00 pm by myfoodiecall

  Oct 21st

  Here is another good slow cooker recipe. It does involve a tiny bit of prep, but don’t let that freak you out. Often times I tend to skip recipes that have too many ingredients or steps. If you make this cashew cream sauce in advance, you are golden. No freak outs.

  Cashew cream sauce

  Ingredients:

  • 1 1/2 cups raw cashew, soaked for at least 2 hours to help with the “cream factor”
  • 2/3 cups water, reserved from soaking the cashews
  • 3 tablespoons nutritional yeast
  • 2 teaspoons white miso (did you buy this yet? Get to Whole Foods already!)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • juice from 1 lemon

  

  Start by soaking these. Then go do something. You’ve got a couple of hours to kill.

  1)Pre-soak your cashews for 2-3 hours. (save the water)

  2) Process cashews and remaining ingredients in your food processor or high-speed blender until creamy. Store in a bowl until you are ready to make your casserole.

  Vegetarian Tortilla Casserole

  Ingredients

  • Bowl of cashew cream sauce
  • 12 oz tortillas (I used Food for life Brown rice tortillas because that is what I had on hand, but you could use whatever)
  • 10 oz can Enchilada sauce (I used mild green chile)
  • 1-15oz black beans, drained (low-sodium if possible)
  • 1 teaspoon cumin
  • 1 cup salsa of your choice
  • 1- 5oz bag of organic baby spinach (I used the whole thing because spinach shrinks up so much when cooked, but if your family tends to freak when they see green leaves in their food, you may want to just use half to keep the peace.)

  Directions

  1. Spray the inside of your slow cooker for easy clean up. 
  2. In a small bowl, mix the beans, cumin and salsa.
  3. Spread a thin layer of the bean/salsa mixture on the bottom of your slow cooker.
  4. Place a tortilla.
  5. Spread a small layer of cashew cream sauce on the tortilla.
  6. Layer bean/salsa mixture.
  7. Layer spinach.
  8. Drizzle some enchilada sauce.
  9. Layer tortilla. Keep layering….think lasagna!

  10. 

      Cashew sauce, bean/salsa, spinach, and then enchilada sauce.

  11. Cover and cook until tortilla is slightly crusty, on low for 3-4 hours.

  Disclaimer :

  So this meal will not come out super pretty (or even remotely pretty), but does it matter? Who cares as long as it tastes good.

  

  Agreed, this is not aesthetically pleasing, but the My-Foodie-Call family actually liked it!
  Posted in Meatless mealtime | Tagged beans, cashew, spinach, tortilla

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

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