I’m not sure I can call this a quesadilla, since it has no cheese. Not even vegan cheese.
But ‘spicy carrot tortillas’ just doesn’t have the same ring, you know?
This is a dead-simple recipe that has a mix of textures and flavours. You’ve got a delicious blend of heat and sweetness, along with a combination of crunch and creaminess.
I whipped this up for a quick lunch, so it’s a single serving, but the quantities can be easily doubled and quadrupled for more people.
And the more the merrier, right?
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Spicy Carrot Quesadillas
gluten-free, dairy-free, vegan, soy-free, egg-free, five ingredients or less
2 6-inch organic blue corn tortillas (or another tortilla of choice)
2 tbsp tomato paste
as much cayenne pepper as you can handle
3/4 cup carrots, cooked and mashed
olive oil, for brushing
Stir your cayenne pepper into the tomato paste, then spread it over the two corn tortillas.
Spread the mashed carrots onto one of the tortillas, then place the second tortilla on top. Brush both sides lightly with olive oil.
Heat a sauté pan over medium heat. When the pan is hot, add your quesadilla and cook for 2-3 minutes on each side, until the outsides are nice and crispy.
Remove from heat. When cool enough to handle, cut into four pieces.
Serve with salsa or guacamole (or both, like I did).