Sweet Potato Quesadillas

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
1 cup vegan cheese grated
3 tsp oil
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.
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. 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.
Credit: Bianca Zapatka

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