Description
Imagine all the delicious flavors of Thanksgiving Dinner smushed in between two tortillas baked to melty crispy perfection! Wild rice, kale, mushrooms, onion, and sweet potato are combined with vegan mozzarella cheese and then baked in the oven in between two gluten-free torillas. Serve with easy homeade cranberry jam!
Ingredients
Units
Scale
- Wholeness Market Organic Sprouted Quinoa Potato Tortillas
- vegan mozzarella cheese
- wild rice
- 1/2 bunch kale (approx. 1.5 cups)
- 2–3 tablespoons olive oil (plus more for brushing the tortillas)
- 1 cup chopped mushrooms
- 1/2 lg. sweet onion, sliced
- 1 med. sweet potato, diced small
- 1 tablespoon fennel seeds
- 1 teaspoon garlic powder
- homemade cranberry jam (below)
Cranberry Jam
- 2 cups fresh cranberries
- 2 tablespoons lemon juice
- 1/2 cup agave/maple syrup
- 1 teaspoon tapioca starch/flour
- pinch salt
Instructions
- Start by making your cranberry jam (you can even do this the day before and store in your fridge). Heat a small saucepan over medium-high heat. Add your cranberries and all other jam ingredients and stir. Bring to a low boil and then turn down to low. Simmer for about 15 minutes. Smash the cranberries with a fork occasionally until you have a chunky jam.
- Next, cook your rice according to package directions (note: you’ll have leftover rice, but just use it for another meal later in the week!)
- Preheat your oven to 400 degrees.
- In a large skillet, warm the olive oil over medium heat, then add the diced sweet potatoes. Sauté for about 5 minutes, stirring often to avoid sticking to the bottom of the pan. Add another tablespoon of olive oil and then add the onions, sauté another few minutes, stirring frequently. If needed, add another tablespoon of olive oil, then add the chopped mushrooms. Continue to sauté until everything is soft, then set aside.
- Wash and remove the kale leaves from the stem and rip into small pieces. Then massage your kale with a little olive oil, salt, lemon juice (not too much!) for a few minutes.
- Line a large baking sheet with parchment paper.
- Oil one side of the tortilla with olive oil (using your fingers) then place that side down on the baking sheet.
- Next, spread vegan mozzarella cheese over top of the tortilla, then top with rice, sweet potato onion mushroom mixture, and massaged kale. Add another layer of vegan mozzarella cheese and then top with a tortilla.
- Lightly brush the top of the tortilla with olive oil. Repeat this until you have 4 quesadillas (or all your fillings are used up).
- Bake for 12-15 minutes. Remove from the oven and lightly smush each quesadilla down with a spatula. Carefully cut with a large knife or pizza cutter.
- Serve with cranberry jam.
Notes
** This recipe was inspired by Portia’s Cafe, a local cafe here in Columbus, Ohio!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch & Dinner