What would you do with a bag of tortillas? With just a fold and a flip these vegan sweet potato quesadillas whip up in under twenty minutes for an easy snack or mealtime! Enjoy these on our great tasting, vegan-friendly Sonora Casa tortillas! Also free from artificial flavours, colours and preservatives.
https://biancazapatka.com/en/vegan-sweet-potato-quesadillas/#recipe
Heat the oil in a 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 occasionaly.
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 about 1 minute longer, or until heated through. Season with salt and pepper to taste.
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 then 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!
Ingredients
Directions
Heat the oil in a 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 occasionaly.
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 about 1 minute longer, or until heated through. Season with salt and pepper to taste.
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 then 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!
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