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.