Published On: Wed, Oct 17th, 2018

Vegan sweet potato quesadillas

Quesadillas are an anytime meal. They take just 5 minutes to make, and everyone adores them. You can snack on them at a party, they make a late-home-from-work dinner, and they even work at breakfast.

Vegan sweet potato quesadillas

Take part in World Vegan Day (1 November) with this delicious Sweet Potato Quesadillas recipe from chef, writer and author, Anna Jones, who is lending her support to this year’s Shine for Shelterbox fundraising campaign.


Vegan sweet potato quesadillas

Quesadillas are an anytime meal. They take just 5 minutes to make, and everyone adores them. You can snack on them at a party, they make a late-home-from-work dinner, and they even work at breakfast.

Course Main Course
Cuisine Mexican
Keyword dairy free, healthy, healthy vegan, vegan, vegan dinner, vegan recipe
Servings 2
Author Anna Jones

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 chilli finely chopped
  • 1 × 400g tin of white beans drained (I use haricots)
  • 1 avocado
  • 1/2 a lime
  • a few sprigs of fresh mint or coriander leaves picked and chopped
  • 4 corn tortillas

Instructions

  1. Heat a touch 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 chilli 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 the whole lot up 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 fat in the pan, spoon a quarter of the mixture on to 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 while you do this with the rest of the tortillas.
  5. Serve straight from the pan with the mashed avocado.

Recipe Notes

Most places have started to stock chipotle paste these days, which has made its sweet smokiness more easy to come by. If you can’t get your hands on chipotle, ½ a teaspoon of hot smoked paprika will do. serve with a couple of handfuls of lemon-dressed salad leaves. serve with a crunchy salad of radishes, leaves, shaved fennel and coriander, and a quick tomato salsa.

Anna Jones is a chef, writer and author of A Modern Way to Eat and A Modern Way to Cook (Fourth Estate); annajones.co.uk@we_are_food. To take part in Shine for ShelterBox and host your own candlelit dinner party please visit www.shelterbox.org/shine


Anna Jones is a cook, writer and stylist, the voice of modern vegetarian cooking and the author of the bestselling A Modern Way to Eat, A Modern Way to Cook and The Modern Cook’s Year.  Her books are sold in seven countries and have been translated into four languages. They have been nominated for the James Beard, Fortnum & Mason, Guild of Food Writers and Andre Simon awards.

Anna writes a weekly, well-loved column for the Guardian. She believes in putting vegetables at the centre of the table and the unbridled joy of cooking and eating. She lives in Hackney, east London with her husband and young son.

 

 

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