Vegan quesadilla
Crisp outside, soft inside, this vegan quesadilla with a spicy sweet potato filling makes the perfect lunch, brunch, supper or snack.
Ingredients
- 1 large sweet potato (approx. 250g/9oz)
- ½ tsp fajita seasoning or Tex-Mex spice blend (or ½ tsp ground cumin)
- 2 spring onions, thinly sliced
- 2 large flour or corn tortilla wraps
- 75g/2¾oz frozen sweetcorn, defrosted, or half a 198g tin, drained
- 75g/2¾oz mature cheddar-style dairy-free cheese, grated
- salt and freshly ground black pepper
- sliced jalapeño chillies, to serve (optional)
Method
Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre.
Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions.
Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla.
Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side.
Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy.
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