Vegan Sweet Potato Quesadillas
Ingredients
- 1-2 tbsp olive oil
- 1 sweet potato (about 9 oz), grated
- 1 tsp smoked paprika
- 1/2 tsp chili (optional)
- 1/2 tsp cumin (optional)
- 1 handful of baby spinach
- 1 cup black beans cooked or canned
- 1/2 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 inches)
- 1 cup vegan cheese, grated
- 3 tsp oil
Preparation
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 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
