vegan quesadillas

Roasted Sweet Potato Quesadillas

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings


  • 2 large Sweet Potatoes Peeled & roughly chopped
  • 6 large Tortillas
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Cayenne Powder
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tbsp Olive Oil
  • 1/2 can Black Beans Drained & rinsed
  • 2 cups Vegan Cheddar Cheese Shreds We use Earth Island or Daiya


  1. Preheat oven to 425 F.

  2. Place chopped potatoes in a large bowl and toss with 1 tablespoon olive oil, paprika, chili powder, cumin, cayenne powder, garlic powder and onion powder. Toss until completely coated and place on a lined baking tray.

  3. Place in the oven and bake for 35-40 minutes until softened. Mix the potatoes half way through to ensure they don't stick and cook evenly.

  4. When potatoes are done place them in a large bowl and roughly mash.

  5. Place a large skillet over medium heat and allow to heat up.

  6. Brush 1 of the tortillas with a little bit of the remaining olive oil and place oil side down onto the skillet.

  7. Spread on ⅓ of the mashed potatoes, ⅓ of the black beans and ⅓ of the cheese. 

  8. Place a 2nd tortilla on top and press down lightly ensuring the filling doesn’t come out the sides.

  9. Brush the top tortilla with a little bit of the olive oil and allow to cook 3-5 minutes until the bottom tortilla starts to golden.

  10. Flip the quesadilla and cook the other side for 3-5 minutes until the tortilla begins to golden.

  11. Place on a cutting board and cut into 6 even triangles.

  12. Repeat with remaining tortillas and filling.

  13. Serve with salsa or other favourite sauce.