Get ready to transform your dinner routine with the most mouthwatering vegan quesadilla that'll make even meat-lovers swoon! These Vegan Sweet Potato Quesadillas are not just a meal, they're a flavor explosion that combines creamy sweet potato, protein-packed black beans, and crispy tortillas in one irresistible package. Imagine biting into a golden-brown, perfectly crisp quesadilla that's bursting with Mexican-inspired flavors and packed with nutritious ingredients - all without any animal products!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 large sweet potato, cooked and mashed
- 4 tortillas
- 1 cup black beans, drained
- 1/2 cup corn
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat a large skillet or griddle over medium heat and lightly brush with olive oil.
- In a mixing bowl, combine mashed sweet potato, black beans, corn, cumin, salt, and pepper. Mix thoroughly to create a uniform filling.
- Lay out the tortillas and spread the sweet potato mixture evenly on one half of each tortilla, leaving a small border around the edge to prevent spillage.
- Fold the empty half of each tortilla over the filling, creating a half-moon shape.
- Carefully transfer the quesadillas to the preheated skillet, cooking for 3-4 minutes on each side until the tortilla turns golden brown and crispy.
- Press gently with a spatula while cooking to ensure even heating and help the quesadilla hold its shape.
- Remove from heat and let cool for 1-2 minutes before cutting each quesadilla into triangles.
- Optional: Serve with salsa, guacamole, or vegan sour cream as a dipping sauce.
Tips
- Make sure to thoroughly mash your sweet potato to create a smooth, creamy filling that spreads easily.
- Use a non-stick skillet or well-seasoned cast-iron pan to achieve that perfect crispy exterior.
- Don't overfill your quesadillas - leave a small border to prevent filling from leaking out during cooking.
- Press down gently with a spatula while cooking to ensure even browning and help the quesadilla hold its shape.
- Let the quesadillas rest for 1-2 minutes after cooking to allow the filling to set and make cutting easier.
- For extra flavor, try adding a sprinkle of nutritional yeast or some chopped fresh cilantro to the filling.
- If you want a spicier version, add some diced jalapeños or a dash of hot sauce to the sweet potato mixture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
