Speedy Vegan Sweet Potato Quesadillas
Prep Time:
Cook Time:
Servings:
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 chile, seeded and finely chopped
  • 1 15-ounce can navy beans, rinsed and drained
  • 1 avocado
  • ½ lime
  • a few sprigs of fresh mint or cilantro, leaves picked and chopped
  • 4 corn tortillas
Directions
  1. Heat a small amount 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 chile and cook for a few minutes, until the potato has softened and lost its rawness.
  2. Transfer to a bowl and add the beans, then use a potato masher to mash everything a little — you will still have some flecks of unmashed sweet potato. Season if needed.
  3. Mash the avocado with a little lime juice and stir in the herbs. I use the potato masher again here.
  4. Now heat a frying pan big enough for your tortillas. Lay a tortilla flat in the pan, spoon a quarter of the mixture onto 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 in a low oven while you do this with the rest of the tortillas.
  5. Serve straight from the pan with the mashed avocado.