Vegan Sweet Potato Quesadillas (easy recipe)

These easy Vegan Sweet Potato Quesadillas loaded with blacks bean, corn and dairy-free cheese make the perfect quick meal or snack. They’re gluten-free, healthy, flavorful, cheesy and very simple to make


Ingredients

For the Filling:

  • 1-2 tbsp olive oil
  • 1 sweet potato (about 9 oz) grated
  • 1 tsp smoked paprika
  • ½ tsp chili (optional)
  • ½ tsp cumin (optional)
  • 1 handful of baby spinach
  • 1 cup black beans cooked or canned
  • ½ cup corn cooked or canned
  • 2-3 tbsp fresh parsley chopped
  • salt, pepper (to taste)

For the Quesadillas:

  • 6 (gluten-free) tortillas* (about 7,5 inch)
  • 1 cup vegan cheese grated
  • 3 tsp oil

Instructions

Sweet Potato Filling:

  • Heat the oil in large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.
  • Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionally.
  • Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.
  • Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.

Quesadillas (see video in the text above):

  • Heat a non-stick pan over medium heat and brush with a little bit of oil.
  • Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving a 1/2-inch border. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).
  • Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.
  • Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).
  • Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.
  • Serve immediately, with guacamole or other dips of choice. Enjoy! 😊

Notes

  • Make this recipe gluten-free by using gluten-free tortillas.
  • Leftover quesadillas can be wrapped and stored in the refrigerator for a few days. Simply reheat in the microwave or in the oven before serving.

Recipe from biancazapatka

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