Quesadillas with Sweet Potato, Kale, Mayo Dip & Green Salsa

Quesadillas with Sweet Potato, Kale, Mayo Dip & Green Salsa 🇲🇽

Recipe For 2 people.

SUUR Green Salsa Mild Hot Sauce
4 whole-grain wraps
1 sweet potato (baked or cooked)
1 avocado, halved, seed removed
4 tbsp sweet corn from the jar, drained
4 tbsp black beans from the can, drained and rinsed
1 red onion, peeled and cut into rings
10 - 15 kale leaves, the hard stalk removed, cut into bite-sized pieces
100 g vegan cheese, grated
2 tbsp olive oil

Mayo Dip:

2 tbsp p mayonnaise
2 tbsp soy yoghurt
2 tbsp unsweetened soya milk
1/2 teaspoon maple syrup 1 clove of garlic, peeled and pressed 

Blend all of the mayo ingredients together. Heat 1 tablespoon of olive oil in a pan and fry the kale with a bit of salt (lid on) for about 5 minutes, stirring occasionally and set aside.

In a separate pan heat 1 tablespoon of olive oil and fry the onion rings over medium heat for 5 minutes. Also set aside.

Remove the skin from sweet potatoes and mash the inside with a fork.

Spread the sweet potato mash over 2 of the wraps, top them up with 2 tablespoons of sweet corn and 2 tablespoons of black beans.

Place half of the kale, half of the onions and half of the grated cheese on the wraps, then pour a bit of the Green Salsa.

Spread avocado pulp on the other 2 wraps and place on top of the loaded wraps (avocado side down).

Bake a double-decker style wraps in the pan on low to medium heat without any fat for about 2-4 minutes on each side.

Cut into quarters and serve with a mayo dip and plenty of Green Salsa. Bon appetite!