• 1 small sweet potato, sliced thinly
• 1/2 cup sweet bell peppers, sliced
• 1 cup beans – Kidney or Black
• 1/2 cup salsa
• 4 slices of bread
• 1 – 2 tablespoons dairy-free margarine
• Vegan Jalapeño Garlic Havarti Wedge
- Spray a skillet with vegetable spray and cook the sweet potatoes and sweet bell peppers until cooked, about 15 minutes. This usually takes no more than 7-8 minutes.
One of the things I like about sweet potatoes is that they’re ready to cook right away! But, first, place the potatoes and peppers on a plate to cool down.
- Mash the beans and salsa together in a bowl with a fork. You can mash the beans into a paste (like refried beans) or leave parts of the beans whole, depending on your desire.
- Melt the butter or margerine in the same skillet as the sweet potatoes over medium heat. Spread decent amount of margarine on one side of each slice of bread as you wait for the skillet to heat up. Place two slices of bread in the skillet, greased side down. Grill sweet potatoes, mashed beans, and one or two thin slices of Daiya cheese, then one or two thin slices of cheese. Top with the second prepared slice of bread, buttered side up this time.
- Cook the bread until it is toasted to your liking. Now and then, I like to lift the bottom corner to make sure it’s perfectly toasted. Once the bottom bread is perfectly toasted, turn the sandwich (carefully…so you don’t waste any of the beautiful fillings) and toast the other side.
- The heat from the browning bread should also melt the cheese. If not, you can reheat the sandwich in the microwave for a few seconds at a time until everything is exactly right.