Most of you already know that I really love tacos/quesadillas. They're one of my all time favorite foods and I'm always looking for new fun ways to make them. These have Delicata squash in them which is much milder in flavor than butternut squash and the texture is a little potato-ish....and of course there is cheesy cashew cream inside.
Cook time:30 minutes
Makes 4 quesadillas
1 Delicata squash cut in half with the seeds removed and thinly sliced
1/2 a red bell pepper diced
1/2 green bell pepper diced
1/2 red onion diced
4 cups of kale chopped
1 clove of garlic minced
1-1/2 tsp of chili powder
1 tsp of ground chipotle pepper
1/4 tsp of cumin
3 tbs of extra virgin olive oil
sea salt and pepper to taste
flour tortilla wraps
The Cashew Cream
3/4 cup of cashews that have been soaked for at least 30 minutes then drained and rinsed
2 tbs of nutritional yeast (optional)
2 tsp of onion powder
1/2 tsp of garlic powder
3/4 cup of water
2 tsp of extra virgin olive oil
sea salt to taste
First make the cashew cream by adding all of the ingredients to a blender and blend until smooth and creamy. Add sea salt to taste and set aside.
Now make the veggies by placing a large skillet over medium heat and add in the oil and all of the veggies except the kale. Cook while stirring occasionally for about 10 minutes or until the squash is tender.
Then add in the kale and seasonings and cook while stirring occasionally for an additional 3-4 minutes. Assemble the quesadillas and spread the cashew cream onto the flour tortillas and add the veggies. Now bring a skillet over medium heat and add about 1 tsp of extra virgin olive oil to a skillet and cook the quesadillas for about 2 minutes on each side or until crispy and golden brown.