Vegan Sweet Potato Quesadillas Recipe
These Vegan Sweet Potato Quesadillas are the ultimate plant-based comfort food—crispy on the outside, creamy and savory on the inside, and packed with wholesome ingredients. Whether you're vegan or just looking for a new meatless meal idea, this easy recipe is sure to impress.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 2 medium sweet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 1 garlic clove minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 can 15 oz black beans, drained and rinsed
- 4 large flour tortillas or gluten-free, if preferred
- Optional toppings: avocado lime wedges, fresh cilantro, vegan sour cream
Bring a medium pot of water to a boil. Add diced sweet potatoes and cook until tender, about 10 minutes. Drain and mash with a fork or potato masher.
In a skillet over medium heat, heat olive oil and sauté onion until soft, about 3-4 minutes. Add garlic, cumin, paprika, chili powder, salt, and pepper. Stir and cook for another minute.
Add the mashed sweet potatoes and black beans to the skillet. Mix until well combined and heated through.
Heat a separate non-stick skillet over medium heat. Place one tortilla in the skillet and spread a generous amount of the filling on one half. Fold the tortilla over and cook for 2-3 minutes on each side, or until golden brown and crispy.
Repeat with remaining tortillas and filling.
Slice quesadillas into wedges and serve with desired toppings.
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Add a bit of nutritional yeast to the filling for an extra “cheesy” flavor.
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Use whole wheat or gluten-free tortillas depending on your dietary needs.
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To save time, prep the filling in advance and store it in the fridge for up to 3 days.
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For extra crunch, brush the outside of the tortillas with a little olive oil before toasting.
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Double the batch and freeze extra quesadillas for a quick meal later.