Vegan Roasted Sweet Potato Quesadillas

Vegan Roasted Sweet Potato Quesadillas
Vegan Roasted Sweet Potato Quesadillas
Tim McGeever

Vegan Roasted Sweet Potato Quesadillas

Some naysayers may feel that a quesadilla is not in fact a quesadilla without cheese. If ever you encounter one of these unequivocal cynics, please draw this weapon like a sword and use it against their Gouda or "sharp" Cheddar or whatever dairy phenom it is they wish to flaunt. This marriage of roasted sweet potatoes, refried beans, corn, and cooked spinach, is a flavor-filled winner that your taste buds will thank you for, vegan or not.

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4
Servings
462
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted sweet potatoes

  • 2 Teaspoons chili powder
  • 2 Teaspoons cumin
  • 2 Teaspoons cayenne
  • Dash of salt
  • Dash of pepper
  • 2 medium-sized sweet potatoes, peeled and cubed
  • 2 Tablespoons canola oil

For the quesadilla

  • 16 Ounces cooked corn
  • 1 Cup cooked spinach
  • 4 Teaspoons olive oil
  • 4 whole-wheat tortillas
  • 24 Ounces vegetarian refried beans
  • 1 Cup salsa (optional)

Directions

For the roasted sweet potatoes

Preheat the oven to 375 degrees. 

Combine all of the ingredients in a large resealable bag (a large bowl with a lid can also work). Shake thoroughly, coating the sweet potatoes evenly.

Lay out the sweet potatoes in a single layer on a baking sheet. Roast for 30-35 minutes. Remove from the oven and transfer to a bowl.

For the quesadilla

In a large bowl, combine the roasted sweet potatoes, corn, and cooked spinach. 

Heat a large frying pan over medium-high heat. Add 1 teaspoon of the olive oil and spread it around the bottom of the pan. Take 1 tortilla and place it in the pan. 

Using a spoon, thinly coat the whole top side of the tortilla with a quarter of the refried beans. Then distribute a quarter of the sweet potato, spinach, and corn mixture, onto half of the tortilla. 

Using a spatula, carefully fold the unfilled half over the mixture and press down lightly. Continue heating for just a minute, flipping once after about 30 seconds.

Repeat for the remaining 3 tortillas. Great for dipping in your favorite salsa!

Nutritional Facts

Total Fat
22g
31%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
3mg
1%
Carbohydrate, by difference
53g
41%
Protein
15g
33%
Vitamin A, RAE
310µg
44%
Vitamin C, total ascorbic acid
37mg
49%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
233mg
23%
Choline, total
6mg
1%
Fiber, total dietary
12g
48%
Folate, total
70µg
18%
Iron, Fe
7mg
39%
Magnesium, Mg
29mg
9%
Niacin
2mg
14%
Phosphorus, P
123mg
18%
Selenium, Se
5µg
9%
Sodium, Na
1117mg
74%
Water
180g
7%
Zinc, Zn
1mg
13%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.