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Vegan Sweet Potato and Corn Quesadillas

Sweet Potato and Corn Quesadillas

Vegan (cheeseless!) chili-spiked quesadillas with sweet potato and corn.
Total Time 40 minutes
Servings 4
Author Cheating Vegan


  • 2 tablespoons vegetable oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 medium to large sweet potato about 3 cups, peeled and coarsely grated
  • 1 jalapeño seeded and minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh or frozen corn kernals
  • 6 flour tortillas 8-inch


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 8 minutes. Add the garlic and cook for 1 minute more.
  2. Add the sweet potato, jalapeño, cumin, smoked paprika, and oregano, and season with salt and pepper. Toss to combine. Cover and cook until the sweet potato is crisp-tender, 5 to 8 minutes. (If your skillet doesn't have a lid just tent it with foil.) Stir in the corn and toss until heated through.
  3. Spread about 1/2 cup of the filling on one half of each tortilla and fold to enclose. Wipe out the skillet, then coat with nonstick spray and heat over medium-high heat. Working in batches, cook the quesadillas until crisp and golden brown, about 3 minutes per side.