Spicy Sweet Potato Chipotle Quesadillas with Guacamole

Sweet Potato chipotle quesadillas 16x9.jpg

So few ingredients, such a great taste! The combination here makes for a perfect quesadilla filling in both taste—spicy but also sweet and savory—and texture—not mushy, but it sticks together and doesn’t spill out of the tortilla. Top it with homemade guacamole, and you’ve got a party in your mouth!

Makes 5 servings

Water-sauté the following ingredients in a large (12”) skillet or a Dutch oven until the vegetables are just tender. 

  • 12-13 ounces sweet potato, peeled and grated (about 3 cups grated)

  • Half of a medium onion, diced

  • Half of a bell pepper (any color), diced

Stir in the following ingredients. 

  • 3-4 Tablespoons chopped fresh cilantro

  • 1/2 teaspoon (or more) chipotle chili powder (or used finely diced chipotle peppers from a can of chipotle peppers in adobo sauce)

  • 1/2 teaspoon salt

Spread a fifth of the mixture onto half of each tortilla, then fold the tortillas in half. Cook the quesadillas on a griddle or in a dry skillet until light brown on the first side, then flip them and cook them on the second side until light brown. (Spray with oil if you want more brown color.) 

  • Five 8” whole wheat flour tortillas

Serve with Gracious Vegan Guacamole.

Timing: About 30 minutes

Nutrition: whole-food unprocessed; WFPBNO

Gluten-free, if gluten-free tortillas are used

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