Sweet Potato Quesadillas

Anna Jones

These vegan, gluten-free Sweet Potato Quesadillas are so quick and easy to make!

Ideal for party snacks, quick dinners or even for breakfasts, these sweet potato quesadillas will soon become a go-to favourite.

Cooking time: 5 minutes

Servings: Makes 4

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Ingredients

Olive oil

1 sweet potato, peeled and grated

1 tablespoon maple syrup

Sea salt and freshly ground

Black pepper

1 teaspoon chipotle paste

1 red chilli, finely chopped

1 × 400g tin of white beans, drained

1 avocado

½ a lime

A few sprigs of fresh mint or coriander, leaves picked and chopped

4 corn tortillas

These vegan, gluten-free Sweet Potato Quesadillas are so quick and easy to make!

Ideal for party snacks, quick dinners or even for breakfasts, these sweet potato quesadillas will soon become a go-to favourite.

Cooking time: 5 minutes

Servings: Makes 4

Preparation

Most places have started to stock chipotle paste these days, which has made its sweet smokiness easier to come by. If you can’t get your hands on chipotle, ½ a teaspoon of hot smoked paprika will do.

Method

Heat a touch of olive oil in a pan, add the sweet potato and the maple syrup and season with salt and pepper.
Add the chipotle paste and the chopped chilli and cook for a few minutes, until the potato has softened and lost its rawness.
Transfer to a bowl and add the beans, then use a potato masher to mash the whole lot up a little – you will still have some flecks of unmashed sweet potato. Season if needed.
Mash the avocado with a little lime juice and stir in the herbs. I use the potato masher again here.
Now heat a frying pan big enough for your tortillas. Lay a tortilla fat in the pan, spoon a quarter of the mixture on to one half of it, then fold over the other half.
Dry fry on one side until it’s blistered and golden brown, then flip over and do the same on the other side. Keep the quesadilla warm while you do this with the rest of the tortillas.
Serve straight from the pan with the mashed avocado.

As part of a bigger meal:

Serve with a couple of handfuls of lemon-dressed salad leaves.

Serve with a crunchy salad of radishes, leaves, shaved fennel and coriander, and a quick tomato salsa.

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