Vegan Sweet Potato Quesadillas

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.

Vegan Sweet Potato Quesadillas

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

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.


  • 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 a 1/2-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! 😊