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Vegan Sweet Potato Quesadilla

Traditional quesadillas are with cheese, so this is a healthier approach, cheese has been replaced by seasoned mashed sweet potato. Such a delicious full of nutrients lunch. Hope you love it as much as I do.

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🍽 Serves 2-3

🕘 30-35 minutes


  • 1 sweet potato/ kūmara

  • 1 Tbsp vegan butter

  • 1 Tbsp tomato paste

  • ½ tsp onion powder

  • ½ tsp salt

  • 1 tsp nutritional yeast @realfooddirect

  • 1 can of black beans

  • Seasoning: ½ tsp cumin, ½ tsp chili powder, ½ tsp sweet paprika, a dash of olive oil

  • ½ cup corn kernels (thawed)

  • 1 red capsicum

Pico de Gallo with cucumber:

  • 3 ripe tomatoes

  • ½ cucumber

  • ½ red onion

  • Bunch of fresh coriander

  • Lime juice to taste

  • Salt and pepper to taste

  • Chili flakes (optional)

  • 1 tsp vegan butter to fry the tortillas


  1. Chop sweet potato into 2-3 cm cubes. Defrost sweet corn.

  2. In a medium-size saucepan, cook sweet potato for 20min or until soft - pinch with a fork to check.

  3. In the meantime, Chop capsicum into 1 cm or smaller pieces, dice the tomatoes, cucumber, red onion, and coriander.

  4. To prepare Pico de Gallo: In a bowl, place diced vegetables, add lime juice, salt, pepper, and chili flakes.

  5. In a bowl, place black beans, add cumin, sweet paprika, chili powder, olive oil. Mix well and set aside.

  6. Once the sweet potato is soft, drain it well. In the same saucepan, add vegan butter, tomato paste, onion powder, nutritional yeast, and salt. Mash the potatoes until smooth and mix well until combined.

  7. In a large frying pan, melt vegan butter on medium heat. Spread mashed potato on the whole tortilla. Place it on the frying pan and toast for 2 min. Spread evenly seasoned black beans, sweet corn kernels, red capsicum. Fold in half and press. Remove from the frying pan. Repeat with the remaining quesadillas.

  8. Serve immediately, with Pico de Gallo, or your favorite salsa and avocado.

  9. Enjoy! 💚


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