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Christian Vegetarian Association Presents:
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Roasted Garlic Mashed Potato Vegan Quesadillas

Roasted Garlic Mashed Potatoes


10 cloves garlic

1 pound organic Yukon Gold potatoes, cut in 1/2 to 1-inch chunks

1 Tablespoon extra virgin olive oil

Salt and Pepper to taste


Remove outer papery skins from garlic cloves but don't peel. Pan roast the cloves in a covered skillet over medium heat. Shake the skillet frequently to mix the cloves up. Roast until soft. Mine took about 5 minutes. Set aside to cool. Peel and mince.

Cover the potato chunks with cold water. Add salt. Boil until tender. Mine took about 25 minutes. Reserve 1 cup of the cooking liquid. Drain the potatoes.

Place potatoes, oil, and garlic in a bowl. Mash with a potato masher, adding reserved cooking liquid until you get your desired texture. Salt and pepper to taste.

Vegan Quesadillas


tortillas (I used spinach)

1 can black beans, rinsed and drained

juice from 1/2 small lime

1 teaspoon chipotle chili powder

roasted garlic mashed potatoes

red onion, diced

corn kernels

cilantro, chopped

salsa as a condiment


- Place the beans, lime juice, and chipotle powder in a bowl. Mash beans with potato masher so that some of the beans are mashed but some remain intact. You want a spreadable mixture.

- Spread the bean mixture on the entire surface of a tortilla. Spread the mashed potatoes over half of the surface. Sprinkle onion, corn, and cilantro on top of the mashed potatoes. Fold tortilla over in half so that your bean mixture is on the top and bottom with mashed potatoes in the middle.

- Fry in a skillet until heated through and slightly browned on both sides. Serve with salsa.

Your question and comments are welcome

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