Smoky Vegan Sweet Potato Quesadilla
Prep time
Cook time
Total time
You'll never miss the cheese in this vegan sweet potato quesadilla. Flavored with lime juice, honey and smoky chipotle peppers the filling is great in burritos or bowls too!
Serves: Serves 4
  • 2 medium sweet potatoes
  • 1 teaspoon chopped chipotle chili, canned in adobo sauce
  • 1 clove garlic, finely chopped
  • 2 tablespoon freshly squeezed lime juice
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoon tahini
  • kosher sea salt and freshly ground black pepper
  • 1 medium onion
  • 2 poblano peppers
  • 2 tablespoons olive oil, divided
  • 4 large flour tortillas
  1. For the sweet potato puree:
  2. Pre-heat the oven to 350 degrees.
  3. Pierce the sweet potato several times with a fork; place on a foil lined baking sheet and bake for 50 to 60 minutes or until easily pierced with a fork. Alternatively you can microwave the sweet potato for 6 minutes on high if you are pressed for time.
  4. Let the sweet potato cool slightly and then peel and add to the bowl of a food processor. Add the chipotle, garlic, lime juice, honey, olive oil and tahini and process until smooth. Thin with up to 2 tablespoons of water if necessary to make the mixture smooth and spreadable.
  5. While the potatoes are roasting roast the poblanos over an open flame on high heat, turning frequently until charred all over. Place the peppers in a large bowl and cover with plastic wrap and let sit for 5 to 10 minutes and allow the steam to loosen the skins. Peel the skins off the poblanos, remove the seeds and thinly slice into strips.
  6. Heat one tablespoon of olive oil in a large skillet over medium heat. Peel and cut the onion in half. Thinly slice the onions and add to the skillet along with the poblanos. Cook for 8-10 minutes, stirring occasionally until the onions start to brown and soften. Season with salt and pepper to taste.
  7. To assemble the quesadillas.
  8. Using the remaining tablespoon of olive oil. Heat a large griddle or skillet over medium heat. Spread about ½ cup of the sweet potato mixture over one tortilla and add a layer of the onion, pepper mixture. Top the quesadilla with another tortilla and add to the griddle. Cook over medium heat until heated through and the tortilla is golden and crispy. Flip over and repeat on the other side and make sure the filling is heated through. Repeat with the remaining 2 tortillas. To cut the tortillas use a sharp knife or pizza cutter to cut the quesadilla into 8 slices.
Recipe by Scaling Back at