Vegan Sweet Potato Quesadillas

These substantial vegan quesadillas with sweet potato and black beans are bursting with flavour. Serve them with homemade cashew queso for a delicious and simple dinner that will please everyone! Sweet potato and black beans are added to this version, which is liked by both children and adults. They have deliciously strong flavours, are cheesy, and are a lot of fun to create.

Ingredients

For the sweet potato filling

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the black bean and corn mixture

• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 red onion, finely chopped
• 1 teaspoon chili powder
• Salt and pepper to taste

For assembling

• 4 large whole wheat or corn tortillas
• 1 cup vegan cheese (your choice of flavor)
• Salsa and guacamole for dipping (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes or until they are tender and slightly caramelized.
3. While the sweet potatoes are roasting, prepare the black bean and corn mixture. In a skillet, heat a bit of olive oil over medium heat. Add the chopped red onion and sauté until it becomes translucent.
4. Add the drained black beans, frozen corn, chili powder, salt, and pepper to the skillet. Cook for about 5-7 minutes, or until the mixture is heated through.
5. When the sweet potatoes are done, remove them from the oven and set aside.
6. To assemble the quesadillas, heat a large skillet over medium-high heat. Place one tortilla in the skillet and sprinkle it with vegan cheese.
7. Add a layer of roasted sweet potatoes and the black bean and corn mixture on top of the cheese. Place another tortilla on top to create a quesadilla.
8. Cook the quesadilla for about 2-3 minutes on each side, or until it’s crispy and the cheese is melted.
9. Remove from the skillet and let it cool slightly before slicing into wedges.
10. Repeat the process with the remaining tortillas and filling.
11. Serve the Vegan Sweet Potato Quesadillas with salsa and guacamole for dipping, if desired.

Nutrition Facts

• Calories: 350-400 kcal
• Protein: 10-12g
• Carbohydrates: 60-65g
• Dietary Fiber: 10-12g
• Sugars: 7-9g
• Fat: 8-10g
• Saturated Fat: 1-2g
• Sodium: 400-450mg