A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy-free crema and pickled onions. Serve with extra cilantro and lime wedges on the side. It’s the perfect blend of smoky, sweet, and spicy and it freezes exceptionally well. Plus, it’s gluten-free and dairy-free!

I love poblano peppers so much and incorporating them into this dish is the perfect use for any extra peppers you have lying around. We grow a lot of them in our garden so we always have a surplus in the summer. They balance the sweetness of the corn and the fluffy potatoes so well. Of course, poblanos can be unpredictable, as their spice level varies greatly. If you do want a spicier soup, you can leave the veins and seeds intact to really kick up the heat.

Ingredients

This chowder is versatile, but there are a few main characters that balance each other so well they are worth highlighting here:

• Poblano Peppers: Our star ingredient, these mild chili peppers offer a subtle heat and a deep, smoky flavor when roasted. Their spice level varies, but they are what makes this better than your average veggie soup.
• Potatoes: With their creamy texture and neutral taste, potatoes provide a comforting and hearty base. I prefer Yukon gold potatoes, but russet potatoes or white potatoes also work great here.
• Corn: The sweetness of corn contrasts beautifully with the smokiness of the poblano peppers and the earthiness of the potatoes. Use fresh, frozen, or canned.

Nutritional Benefits

Aside from its delicious taste, vegan potato poblano corn chowder is packed with nutritional benefits. Each component brings its own set of nutrients to the table:

• Poblano Peppers: Rich in vitamins A and C, poblano peppers support immune health and skin integrity. They also contain capsaicin, which has anti-inflammatory properties.
• Potatoes: A good source of vitamin C, potassium, and dietary fiber, potatoes contribute to heart health, digestive health, and overall vitality.
• Corn: Corn provides essential vitamins like B-complex vitamins, as well as antioxidants like lutein and zeaxanthin, which are beneficial for eye health. It also offers a healthy dose of fiber, aiding in digestion.

Versatility and Adaptability

One of the most appealing aspects of vegan potato poblano corn chowder is its versatility. It can be adapted to suit various dietary needs and preferences. For instance:

• Gluten-Free: This chowder is naturally gluten free, but double-check your ingredients to make sure they are all compliant. Veggie broth can be a culprit sometimes.
• Low-Fat: For those seeking a low-fat option, leave out the oil and use a little water instead. Leave out the heavy cream altogether, or replace it with a lower fat dairy-free milk like soymilk or oat milk.
• Spice Level: The heat level can be adjusted by adding more or fewer poblano peppers or leaving the veins and seeds to amp up the spice. You can also incorporate other types of chili peppers for those who prefer a spicier dish.

Preparation Tips

Roasting Poblano Peppers

One of the key steps in making a flavorful vegan potato poblano corn chowder is roasting the poblano peppers. Roasting enhances their smoky flavor and brings out their natural sweetness. Here are some tips for roasting poblano peppers:

• Direct Flame Method: Place the peppers directly over a gas flame, turning them with tongs until they are charred on all sides. Once charred, place them in a bowl and cover with plastic wrap or a towel to steam. This makes it easier to peel off the skin.
• Oven Roasting: If you don’t have a gas stove, you can roast the peppers in the oven. Place them on a baking sheet and broil, turning occasionally until they are evenly charred. After roasting, the same steaming technique applies.

Soup Consistency

• Blending: To thicken the chowder, blend a portion of the soup and then mix it back into the pot. This method ensures a creamy texture while retaining some chunks of potatoes and corn for contrast. Use an immersion blender for the easiest method, but you can also use a regular blender. Just use a towel and be careful of hot splattering!
• Thickening Agents: If you prefer an even creamier chowder, you can use a little cornstarch or flour. For a lower-fat version, pureeing a portion of the potatoes works well.

Toppings and Garnishes

Try out different flavor combinations with different delicious toppings and garnishes:

• Fresh Herbs: Cilantro is my fav, but you can use parsley, or even thyme and rosemary for an earthier flavor.
• Avocado: Sliced avocado brings a creamy richness that pairs well with the smokiness of the peppers.
• Tortilla Strips: Crispy tortilla strips provide a delightful crunch.
• Lime Wedges: A squeeze of lime juice can enhance the flavors and add a tangy contrast.
• Crema: I love a vegan crema (just thinned sour cream) for a tangy flavor.
• Pickled Onions: Another one of my favorites, pickled veggies are so good for you and so easy to make. Just throw them in half vinegar and half water with a little agave and you have pickled onions!

What to Pair With?

Pairing the chowder with complementary sides can turn it into a full meal:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy chowder.
• Salad: A fresh green salad with a citrus vinaigrette can balance the richness of the soup.
• Grilled Vegetables: Grilled or roasted vegetables can add more variety and nutrition to the meal.

Storage

• Store any leftovers in the fridge in an airtight container for 3-4 days. Heat over the stove or in the microwave.
• This chowder freezes really well. Place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Try these related recipes:

Not Yo’ Mama’s Chili

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Roasted Poblano and Potato Corn Chowder

A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy free crema and pickled onions. Serve with extra cilantro and lime wedges.

Course Main Course

Cuisine Mexican

Keyword chowder, corn, poblano peppers, potatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3-4 poblano peppers
• 1 tbsp olive oil
• 1/2 onion-diced
• 2 celery ribs-diced
• 1 carrot-peeled and diced
• 1 tbsp minced garlic
• 3 cups veggie broth
• 3-4 yukon gold potatoes-cubed into 1/2 inch pieces
• 1 tbsp cumin
• 1/2 tbsp oregano
• 1 bay leaf
• 2 tsp salt
• 1 tsp pepper
• 1 cup corn-frozen or canned
• 1 cup vegan heavy cream
• 1 cup vegan shredded cheese
• lime wedges and cilantro for serving
• vegan crema and pickled onions (optional)

Instructions

• Line a baking sheet with foil and place the peppers on top. Set the broiler to high and broil the peppers for 5 minutes on each side until the skin is blackened and blistered.
• Remove from the oven and loosely tent with foil to steam. Let them sit for about 5 minutes. Rub and peel the skin off the peppers as best you can. It doesn't need to be perfect. Remove the stem and seeds. Dice up the peppers and set aside.
• Meanwhile, over medium heat, add the olive oil to a large stock pot and saute the onions, carrot, and celery for 5-7 minutes until softened. Add the garlic and cook for one more minute.
• Add the potatoes, broth, cumin, salt, pepper, oregano, and bay leaf. Bring to a boil and then reduce heat. Simmer for about 10 minutes until the potatoes are tender.
• Discard the bay leaf. Using an immersion blender, blend up some of the soup to make it creamier. Alternatively, scoop out about 2 cups of soup and carefully blend it in a blender, and add it back to the pot.
• Stir in the corn, poblano peppers, vegan heavy cream, and cheese. Heat for 3-5 minutes. Serve warm with lime wedges and cilantro. Add pickled onion and vegan crema on top for extra garnish.
• Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.

The post Roasted Poblano and Potato Corn Chowder appeared first on The Hungry Carrot.

Crispy cheesy quesadillas filled with smoky black beans, baked sweet potato, corn, and poblano peppers. Topped with a drizzle of cilantro lime crema and pickled onions. Serve with lime wedges on the side for a mouth-watering plant based meal you’ll want to make again and again. I am unapologetically obsessed with these. They crisp up perfectly in the air-fryer for incredible leftovers. So why not make a whole batch and eat them again tomorrow? 🙂

I don’t know about you, but I was a quesadilla FAN as a kid. And I either haven’t grown up, or this is just the grown-up version because I am still addicted. It’s a hand-held cheesy comfort food that is begging to be dipped in guacamole, drizzled in a vegan sour cream, or eaten just as it is. Dinner, lunch, late-night snack? The answer is quesadillas.

The Nutritional Powerhouse: Sweet Potatoes and Black Beans

These taste like a guilty pleasure, but really, they are quite healthy and offer a lot of nutritional value. Firstly, they are a great source of plant-based protein and essential nutrients. Sweet potatoes are rich in vitamins A and C, while black beans provide protein, fiber, and various minerals. Together, they not only taste incredible, but they are good for you too.

Sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A. This nutrient is vital for maintaining healthy vision, skin, and immune function. Additionally, sweet potatoes contain significant amounts of dietary fiber, which aids in digestion and promotes a feeling of fullness. They are heroes of the gut microbiome and feed healthy gut bacteria.

Black beans, on the other hand, are renowned for their protein content. For those following a vegan diet, black beans are an essential protein source, offering about 15 grams of protein per cup. They also provide ample fiber, iron, magnesium, and folate, contributing to overall health and well-being. The combination of sweet potatoes and black beans in quesadillas ensures a well-rounded and nutritious meal.

Cooking Tips and Techniques

To achieve the perfect vegan sweet potato and black bean quesadillas, a few cooking tips and techniques can be helpful.

Sweet Potatoes: Roasting the sweet potatoes brings out their natural caramelized sweetness and enhances their texture. If you are short on time, you can always microwave them too!

Poblano Peppers: These peppers are best when broiled or roasted over a flame until their skin is blackened and blistered. The trick is to let them steam under a foil tent to make removing the skins easier. Don’t worry, they don’t have to be perfect!

Black Beans: Seasoning them with smoky cumin and paprika brings out the delicious meaty flavor. If you want to, you can always mash them a bit to make the tortillas stick together even more.

Use a Skillet: I like to crisp these in a hot skillet. It makes for the perfect crispy tortilla and melts the cheese really well. Make sure to cook them on both sides for a few minutes to evenly crisp them.

Ultimate Quesdailla Customization

One of the great advantages of vegan sweet potato and black bean quesadillas is their versatility. The filling can be customized to suit individual preferences and dietary needs. I prefer to add vegan cheese, beans, and sweet potato to keep them filling and full of fiber, but there are lots of options!

Filling: Customize to your heart’s desire! Lots of different fresh veggies work well in these like bell peppers, onions, spinach, diced tomatoes, and mushrooms.

Gluten Free: Use gluten free tortillas to make these compliant. The great news is all the fillings and spices are naturally gluten free!

Dairy Free: These are already dairy-free but make sure to use vegan cheese and cream to ensure your ingredients don’t contain dairy. I make a crema out of a cashew-based vegan sour cream to top these with.

Toppings: Almost as exciting as the filling, the toppings are endless. Try fresh guacamole, salsa, lime wedges, pickled red onions, sour cream and fresh cilantro. For those who enjoy a bit of heat, a drizzle of hot sauce and some jalapenos can add a spicy kick.

Storage

• Wrap leftovers in foil and refrigerate them for up to 3 days. They crisp up best in an air fryer or oven, but they can also be microwaved.
• These can be frozen as well, but they do lose some of their crisp texture. Wrap in foil and freeze for up to 2 months. Cook from frozen in the microwave or thaw overnight and re-crisp them in the skillet, oven, or air fryer.

Try these related recipes:

Black Bean Quesabirria Tacos with Consume Sauce

Vegan Avocado Crema

Lentil Shepherd’s Pie

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Southwest Black Bean and Sweet Potato Quesadillas

Crispy cheesy quesadillas filled with smoky black beans, baked sweet potato, corn, and poblano peppers. Topped with a drizzle of crema and pickled onions. Serve with lime wedges on the side for a mouth-watering plant based meal you'll want to make again and again.

Course Main Course

Cuisine Mexican

Keyword black beans, quesadilla, sweet potato

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 quesadillas

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 tbsp olive oil
• 1 sweet potato
• 1 can black beans
• 1-2 poblano peppers (optional)
• 1/2 cup corn-fresh, frozen, or canned
• 1/4 onion-diced
• 1/2 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste
• 4 tortillas
• 1 cup vegan Mexican cheese blend
• crema and pickeld onions for serving
• lime wedges for serving

Instructions

• Broil poblano peppers on high for about 5 minutes on each side until the skin is blackened. Remove from oven and tent with foil to let them steam for a few minutes. Remove the skins the best you can and dice.
• Preheat the oven to 425 degrees. Pierce the sweet potato with a fork a couple of times. Bake for 35-45 minutes until tender. Remove the skin and mash the potato with a fork.
• While the potato is baking, heat the olive oil over medium heat and saute the diced onion until translucent, or about 5-7 minutes.
• Add the black beans, corn, poblano peppers, cumin, onion powder, garlic powder, and salt and pepper to the onions. Heat for a couple of minutes then remove and set aside.
• To a clean skillet, place a tortilla and spread a quarter of the mashed sweet potato on one half. Top with some of the bean mixture and some cheese. Fold the tortilla in half over the toppings and grill for about 3-4 minutes on each side until crispy.
• Repeat with remaining tortillas. You will likely have leftover filling. Make additional tortillas or save for later use.
• Slice the tortillas into three segments and serve warm drizzled in crema and with pickled onions and lime wedges on the side.
• Wrap leftovers in foil and store in the fridge for a couple of days. Recrisp in the air fryer for a few minutes.

The post Sweet Potato and Black Bean Quesadillas appeared first on The Hungry Carrot.