A quick and easy vegan sweet potato quesadilla that can be made for breakfast, lunch, or dinner, and only uses 7 ingredients!

Well, if it isn’t obvious enough, I love sweet potato. Like if sweet potato were a person, I’m pretty sure I’d marry it. With the cooler months coming around, you’re probably going to see a lot more of Mr. Sweet P on here 😉 That’s why this easy and effortless vegan sweet potato quesadilla is a deliciously sweet and savory twist on a classic that’ll keep you warm as the leaves change!

I added in some black and kidney beans for extra protein, so not only was it so yummy, but it was also really satisfying and filling fuel that keeps me satiated until the next meal! So what are these simple ingredients you need?

  • Sweet Potato, cooked & cooled
  • Grain-free vegan tortilla
  • Kidney/Black beans
  • Cayenne
  • Cilantro
  • Coconut Oil
  • Sea Salt & Pepper

Easy peasy right? Most of the ingredients are just spices that you probably have in your cupboard! It pairs perfectly with dairy-free almond milk Greek yogurt, guacamole, and surprisingly, a drizzle of tahini!

Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!

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Vegan Sweet Potato Quesadilla

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 1x
  • Category: Breakfast, dinner, lunch
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Description

A quick and easy vegan sweet potato quesadilla that can be made for breakfast, lunch, or dinner, and only uses 7 ingredients!

Ingredients

Scale
  • 1 cooked sweet potato (skin removed)
  • 1/2 cup black or kidney beans
  • 1 grain-free vegan tortilla
  • 1 tsp chopped cilantro
  • 1 dash cayenne pepper
  • Pinch of sea salt
  • 1 tsp coconut oil

Instructions

  1. In a medium bowl, mash sweet potato, beans and spices together.
  2. Layer sweet potato filling onto one half of the tortilla. Fold in half.
  3. In a medium skillet, heat coconut oil. Place folded quesadilla onto skillet once the coconut oil is warm.
  4. Cook for about 5 minutes on one side, and then flip.
  5. Cook for an additional 5 minutes on the other side.
  6. Serve with guacamole, a side salad, vegan sour cream, or tahini!