Vegan Sweet Potato Quesadillas (Yamadilla)
Vegan Sweet Potato Quesadillas, or "yamadillas", are an easy yet flavorful plant-based recipe made with sweet potatoes as a filling instead of cheese. Super simple and only 20 minutes!
- 2 pounds sweet potatoes, peeled and chopped
- 3 teaspoons oil, divided
- 1 poblano pepper*, diced
- ½ red onion, diced
- ½ tomato, diced
- 1 can black beans, rinsed and drained, 15-ounce can
- 1 tablespoon cumin
- ½ teaspoon chipotle powder
- 1 whole garlic clove, minced
- 1 pinch salt and pepper
- ½ cup cilantro, chopped
- 8 medium flour tortillas
- 2 whole limes, juiced
- Optional toppings: fresh salsa, guacamole, chopped cilantro
Cook potatoes: Bring a medium pot of water to a rolling boil and add sweet potatoes, cooking 8-10 minutes or until tender, but not overcooked and waterlogged. Drain, then add the potatoes back to the pot and mash until smooth, adding 1-2 tablespoons of water if needed to get a smooth consistency. Set aside.
Cook vegetables: In a large skillet heat 1 teaspoon of olive oil over medium heat, then add the diced poblano pepper, red onion, and tomato. Cook until softened, about five minutes. Add the black beans, cumin, garlic, and salt and pepper and cook another 2 minutes until vegetables release their water and beans are warmed, but not mushy.
Make filling: Next, mix the vegetable mixture with the mashed sweet potatoes and the chopped cilantro and mix until well combined. Taste test to ensure the flavor is to your liking, adding more cumin, salt, or chipotle powder as needed. Set aside.
Cook yamadilla: Reheat the skillet to medium-high with ¼ teaspoon oil, making sure to cover the bottom of the skillet completely with oil. Add a flour tortilla and spread a spoonful of the the potato mixture onto one half of the tortilla.** Fold over the tortilla and cook one each side until crispy, about 2 minutes each side. Repeat using ¼ teaspoon olive oil for all tortillas (oil helps the tortilla become crispy).
Garnish + serve: When tortilla is done cooking, remove to a plate. Drizzle with lime juice and serve with fresh salsa, guacamole, and chopped cilantro.
- Recipe notes: *Omit or reduce the amount of poblano pepper if you don’t like spice. If omitting, use one bell pepper instead. **Don’t overstuff the tortillas as the mixture will squish out when eating. There may be leftover mixture after, depending on how much you use in each tortilla. This would be great on its own or mixed with rice as a leftover meal.
- Tools needed: large saucepan, large frying pan or cast iron skillet, cutting board, knife set
- Prep ahead: Prepare the potato and vegetable mixture ahead of time for faster meal prep.
- Leftovers + storage: Store any leftover quesadillas in an airtight container for up to four days in the refrigerator. Reheat in a skillet for best results, or in microwave (quesadillas will be softer).
- Nutrition notes: Nutrition information is for one vegan quesadilla without salsa and guacamole.
- Adapted from: Forks Over Knives
Serving: 1quesadilla, Calories: 253kcal, Carbohydrates: 48g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 278mg, Potassium: 615mg, Fiber: 7g, Sugar: 7g, Vitamin A: 16323IU, Vitamin C: 17mg, Calcium: 86mg, Iron: 3mg