These easy Vegan Sweet Potato Quesadillas loaded with blacks bean, corn and dairy-free cheese make the perfect quick meal or snack. They’re gluten-free, healthy, flavorful, cheesy and very simple to make. You can find a “how-to-make quesadillas video” in the text.
Since I created my Vegan Burrito Samosas recipe, I‘m absolutely crazy about simple Mexican meals which are packed with flavorful spices and healthy veggies. Not only do they fill you up and taste delicious but they’re also super easy and quick to make. When I‘m not in the mood to fold samosas or I don’t have much time, then I prefer making these easy Vegan Sweet Potato Quesadillas which are ready in less than 20 minutes!
Vegan Sweet Potato Quesadillas with a healthy filling
The great thing about this recipe is that you can vary the fillings as you like. You can make them with vegan cheese only or add your favorite veggies. I like them best with a sweet potato, black bean and corn mix which is super quick to make. Also, I like to add fresh herbs and greens, such as spinach, for extra vitamins. This filling is definitely my favorite combination for vegan quesadillas. It’s packed with healthy ingredients, contains plant-based protein from beans and it’s really so delicious you will likely want to use it for all sorts of other things. Topped with guacamole and vegan cheese these Vegan Sweet Potato Quesadillas are totally divine.
A simple quick meal or filling snack
They are best eaten right away! So, if you prepare the filling in advance, you can make some nice crispy Vegan Sweet Potato Quesadillas in less than only 5 minutes at all times. Simply throw your tortillas in a pan, add the filling, fold up, flip and enjoy!
If you have a grill or quesadillas maker, you could also use these to make them. I‘m sure it will taste just as delicious.
So I really think you are going to love these Vegan Sweet Potato Quesadillas! They are:
- Gluten-free
- Dairy-free
- Plant-based
- Healthy
- Cheesy
- Crispy
- Flavorful
- Super delicious
- Easy to make
Perfect for lunch, dinner or breakfast
I think this is a perfect lunch or dinner meal but to me it also fits pretty well as a savoury breakfast food. What do you prefer? Breakfast, lunch or dinner? I think it fits well for any occasion. Also, as a snack for a party or for a cozy evening with friends.
Serve with different Dips
These Vegan Sweet Potato Quesadillas taste delicious on their own, but they‘re even better when served with Dips, such as Guacamole, creamy Cashew Dip and Hummus. There are many people who like adding avocado as filling. Honestly, I don’t like baked avocado so much but feel free to add it also as filling. I like a simple creamy green guacamole with flavorful garlic and a splash of squeezed lime + sea salt and black pepper best!
Vegan Sweet Potato Quesadillas (easy recipe)
Author:Ingredients
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* about 7.5-inch
- 1 cup vegan cheese grated
- 3 tsp oil
Instructions
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.
Quesadillas (see video above):
- 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 an ½-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. (You can place 2 folded tortillas at a time in the pan).
- 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.
- Serve immediately, with guacamole or other dips of choice. Enjoy!
Notes
- Make this recipe gluten-free by using gluten-free tortillas.
- Leftover quesadillas can be wrapped and stored in the refrigerator for a few days. Simply reheat in the microwave or in the oven before serving.
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I did it yesterday 😌
Total success 🥳 I never did vegan quesadillas till now
But I just added some smoked tofu 😋and it was delicious
It’s not so easy to find some ingredients for a vegan “lifestyle” but I’m getting there 😌
So happy to hear that you liked my quesadillas! I’m sure you’ll find more and more vegan ingredients for cooking nice vegan meals. 🙂
My sister made these tonight, they were great! We will make these again and again. And super easy to tweak for my husband who wants meat with his dinner, but filling and healthy as is. Thank you!
Yay, that’s great! 🙂
So glad you loved it! ♡
Many thanks.
Wir haben statt Süßkartoffel Kürbis verwendet und das hat auch super geklappt und war extrem lecker 🤤
Danke für dein klasse Feedback! <3
Das freut mich sehr! 🙂
Ich wünsche dir noch einen schönen Abend!
Hands down one of the best dishes I have ever made. So delicious! Thank you so much for this recipe. I will try many more of yours.
I am glad you love it! ♡
Many thanks, Bianca!
Danke Bianca für dieses tolle Rezept. Ich liebe Quesadillas und Süßkartoffeln. Besser kann man das beides nicht kombinieren. Sehr einfach zum Nachkochen und sehr lecker.
Das freut mich total, lieber Christian!
Vielen Dank für dein super Feedback! 🙂
I loved making this! First of all it was so easy, perfect for a weeknight dinner. Second, I loved the flexibility of being able to add or remove veggies. I pretty much followed the recipe, but I also added red pepper because I had one on hand I needed to use before it went bad. Everyone in my family loved it, even my picky husband. Lastly, I had most loved f these items in stock in my pantry or fridge so I really didn’t need to buy anything to make this!
I will surely be making this again!
So glad everyone loved this recipe!
Thank you so much for your amazing feedback. 🙂
Lots of love,
Bianca <3
This was absolutely amazing.
I made it once and then 2 days later I made it again. 😜 I added jalapeños the second time around.
But this is now one of my favorite dishes. Once I learned the ingredients I made it faster, it’s a pretty quick meal, and if you male enough you can put the mixture in the fridge for tomorrow 😉
Great one!
So glad you love this recipe! Thank you so much! ❤️
So easy and simple to do, and super tasty! I definitely recommend, and I will definitely be saving this recipe to make again in the near future!
Thank you so much! So glad you enjoyed it! 😊
Wow! Sehr lecker und auch noch gesund:) Das neue Kochbuch inspiriert mich täglich!
Danke für das tolle Rezept! ☺️😘
Es freut mich sehr, dass dir mein neues Kochbuch so gut gefällt! Vielen Dank für das klasse Feedback! 😊