Vegan Sweet Potato Quesadillas

Vegan Sweet Potato Quesadillas
 
Vegan Sweet Potato Quesadillas
Vegan Sweet Potato Quesadillas that are easily filled with black beans, corn, and milk-free cheese make for a quick meal or a perfect snack. They are gluten free, healthy, flavorful, cheese, and very easy to make. You can find "video quesadillas how to make" in the text.
Easy Vegan Sweet Potato Quesadillas filled with black beans, corn, and milk-free cheese makes fast food or the perfect snack. They are gluten free, healthy, flavorful, cheese and very simple to make.

Prep Time: 15 Mins
Cook Time: 20 Mins

Vegan Sweet Potato Quesadillas
Ingredients
For the Filling:
  • 1 tsp smoked paprika
  • 1 handful of baby spinach
  • 2-3 tbsp fresh parsley chopped
  • 1-2 tbsp olive oil
  • 1 sweet potato (about 9 oz) grated
  • ½ tsp chili (optional)
  • ½ tsp cumin (optional)
  • 1 cup black beans cooked or canned
  • ½ cup corn cooked or canned
  • salt, pepper (to taste)
For the Quesadillas:
  • 1 cup vegan cheese grated
  • 6 (gluten-free) tortillas* (about 7,5 inch)
  • 3 tsp oil

Instructions
Sweet Potato Filling:
  1. 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.
  2. 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.
  3. Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.
  4. Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.
Quesadillas (see video in the text above):
  1. Heat a non-stick pan over medium heat and brush with a little bit of oil.
  2. Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving a 1/2-inch border.
  3. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down
  4. carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).
  5. Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.
  6. Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).
  7. Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.
  8. Serve immediately, with guacamole or other dips of choice.  

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