15-Minute Vegan Quesadillas with Sweet Potato

Boil sweet potato cubes and allow to cool, then mash and season with salt.

Fry tofu, tempeh or neutral soya protein pieces, add chickpeas and taco seasoning, and fry until crispy.

Place a tortilla bread on a plate, add sweet potato mash on one half, then add chickpeas and soy pieces, tomato pieces, sweet corn, optional spinach and grated vegan cheese, fold the other half over, press down, and cut in half to make two quesadillas. Repeat with more tortilla bread if needed.

Fry the quesadilla in a little oil until crispy on both sides.

Eat and enjoy. Side salad is optional.

Note that this works with all different types of tortilla bread.