Sweet Potato and Spinach Quesadillas

I have a week off work this week, which means I’m getting to spend some quality time in my new flat! Me and two friends are now renting a flat in London, which is lovely so far, but I’ve been so busy I haven’t actually spent a huge amount of time in it!Β It’s in a converted school house, so it’s quite quirky and different to all the other places we viewed. I will definitely be posting a gallery of photos for you to see once I’ve cleaned up a bit, and hopefully you’ll love it as much as I do!

So that’s what I’ve been busy with, moving in! It was pretty manic and busy for the first few days, but it’s really calming down now, so this weekend I had my friend over for lunch, and we had Quesadillas. She’s the friend I went over to visit in America, and while we were there we a ate a LOT of Mexican food, so I thought I’d recreate the dish in the UK with all vegan ingredients!

It doesn’t take a huge amount of time to prepare, and it’s a really healthy – but insanely filling – meal to have with a friend. You don’t have to stick to the recipe religiously either; as long as it’s got beans in you can go crazy – add peppers, aubergine or different spices until your heart’s content.

The good thing about this recipe as well is there’s so much good stuff in there’s no need for cheese really! It’s up to you what you put in, but you could go for dairy cheese, vegan cheese or none at all. I used vegan mozzarella-style cheese.

Sweet Potato and Spinach Quesadillas

Sweet Potato and Spinach Quesadillas


Two white tortilla wraps

One very small sweet potato

About 200g of kidney beans

Two spring onions

One big handful of spinach

One big handful of grated cheese/vegan cheese (optional)

Spices: Quarter of a teaspoon of cayenne pepper and a pinch of salt to season

One teaspoon of oil


  1. Dice the sweet potato and boil for 20 minutes until tender. Drain and smush into a bowl so it looks like mash.
  2. Meanwhile, fry the beans and spring onions in the oil until golden brown. Add the spinach and spices for a minute or so, until the spinach has wilted.
  3. To assemble the Quesadilla, put one tortilla on a plate, smush the sweet potato to cover the whole tortilla. Add the bean mixture then sprinkle the vegan cheese over the top and top with the other tortilla (so it makes a kind of tortilla sandwich).
  4. Fry the Quesadilla lightly (you don’t need oil for this) on both sides until it’s warm through.

Serves one


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