Sweet Potato Quesadillas

Easy seems to be the theme of my recipes as of late.

But can you blame me?

I have millions of elaborate recipes floating around in my head. I even get as far as to buying all the ingredients. Except then I lose all ambition to execute them when the idea of a sunset hike, or patio drinks comes along. I’ve also made getting to yoga, kayaking every day and going to mediation groups a top priority.

So which do you choose? Healthy activities and great workouts or well-balanced eating?

For me, it’s a constant struggle to achieve both on top of working so much. Though both are equally important, I gravitate towards working out since most physical activities can be done outside. And after such a shit winter and 10 feet of snow, it’s hard to pass up any chance to get outside the house.

And so, basic recipes are really all I can muster outside of my smoothies and juices in addition to all my yoga, paddle boarding and hiking. But man, are they delicious. Sometimes I forget that simpler really can be better and these mashed sweet potato quesadillas are a no brainer!


4 organic soft tortillas

2 cups mashed sweet potato

1 can organic black beans, drained

1 1/2 cups cooked frozen organic corn

1 cup chopped fresh cilantro

1 cup chopped scallions

1 Roma tomato, deseeded and chopped

2 tbsp sriracha

1 tsp chili powder

1 tsp cumin

1 tsp sea salt

1/2 tsp black pepper

  • Mix together all ingredients until well combined
  • Scoop 1/4 of filling into each tortilla half and fold over
  • Cook in a frying pan with olive oil over medium heat for about 5 minutes on each side








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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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