What I learned from Pepe: Vegan Sweet Potato "Quesadillas"

My friend Michelle and I went on little girl's lunch

at a quiant little vegan mexican resturaunt that goes by the name of:

Pepe's

I have had the pleasure to meet Pepe himself at a party where he happened to bring a little guacamole.

Well, very tasty little guacamole.

I also heard him talking about avocado "cheese" cake.

Needless to say, I was intrigued.

So, Michelle and I worked our way down to Pepe's.

The menu, like any great resuraunt, changes everyday.

There are about 5-8 options of dinnerplates ranging 6-10 dollars.

The drink option for us water cucumber lemondade.

If you have a juicer, please make this and invite me over ;)!

The atmosphere:

A home feel with a cute little rooftop patio that includes:

 vintage bicycles, salvaged antiques and several container gardens.

 I felt like a was just hanging out at a  friends house.

Advice to men: Take a girl to Pepe's for a first date. It will tell her: hey, my date is obviously creative, enjoys trying new things, likes to hang out in relaxing enviroments. Pepe's vs. Sportsbar for a first date. Pepe's: +1, Sportsbar: -110.

I ordered the Sweet Potato Quesadillas. They were incredible.

I decided it was absolutely necessary to share the recipe to those who don't live in Lincoln, NE.

(Because if you die before trying these, you did not really live).

So, here we go, my best attempt:

VEGAN SWEET POTATOES with SAFFRON RICE, BLACK BEANS and FRESH TOMATOES

What you'll need:

6 cups boiling water

One large sweet potato

12in flour tortillas

1 can black beans, drained

1 tsp cinnamon

1 tsp cayenne pepper

1 T brown sugar

Salt+Pepper

2 TB oil + some for tortillas

Saffron Rice (Yellow package in the mexican foods section or in the rice section)

First:

Boil water. Peel and cut the potato into 1inx 1in cubes and toss them into the boiling water.

Heat the potatoes until easy cut into with a knife. (This should be about 12-15 minutes). Meanwhile, heat the beans on the stove and follow directions on the saffron rice bag. After that is done, mash the potatoes and spread over half of a 12in tortilla. Sprinkle with black beans and fold in half. Heat skillet with 2 tablespoons oil. Brush the top side of the tortilla and heat over medium heat.

Serve leftover black beans and fre

YUM! I believe this to be a recipe that a non vegan enthusiast would take delight in.

Enjoy! Love, Meg