Current Size: 100%

Roasted Yam & Spinach Vegan Quesadillas

Created by Sara Stevens and Adam Newbery
Found in: Lunch, Dinner, Spring, Summer, Fall, Winter, Gluten free, Dairy free, Vegan, Nut free

Prep time: 20 minutes, Cook time: 50 minutes, Total time: 1 hr 10 minutes
Serves: 
4 quesadillas

 

Hot, cheesy & flavorful pockets of vegan scrumptiousness! A seasonal take on the classic Mexican style quesadilla - indulging in traditional flavors of cumin, chilis & lime.

Ingredients: 

For the Quesadilla:

  • 8 Que Pasa Corn Tortillas
  • 1 large yam, cubed
  • 1 large sweet onion
  • 1 bell pepper
  • 3 cups spinach, chopped
  • 6 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup mild vegan cheese, shredded
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the Chipotle Aioli:

  • 1/2 cup vegan mayo
  • 3 adobo peppers in sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Juice from half a lime
Directions: 

For the Quesadilla:

  1. Preheat oven to 425º F.
  2. In a bowl, toss yam chunks in 2 tablespoons olive oil, cumin, chili powder, garlic powder, salt and pepper.
  3. Spread evenly on a baking sheet and transfer to oven to roast for 20-25 minutes, until tender when poked with a fork.
  4. Meanwhile, julienne the onion and bell pepper. In a pan over medium heat, sauté 2 tablespoons olive oil, pepper and onion. Stir every few minutes to avoid burning and allow to caramelize (about 15-20 minutes). Once this is done, remove from heat and set aside.
  5. To steam the spinach, fill a pot with water, fit with steaming insert and bring to a boil. Once boiling, add spinach and crushed garlic and steam until wilted (1-2 minutes).

For the Chipotle Aioli:

  1. Add all aioli ingredients to a food processor and blend until smooth. If necessary add more salt to taste.
  2. To assemble the quesadillas, top one corn tortilla with spinach, peppers & onions, cheese & roasted yam. Press a second tortilla on top. In a skillet over medium heat, add remaining olive oil. Place one quesadilla at a time in the skillet, checking frequently to ensure it doesn’t burn. Flip carefully to the other side. Cook until each side is gold & crispy, the filling is heated and the cheese is melted. 
  3. Serve with chipotle aioli, lime and cilantro.

 

Roasted Yam & Spinach Vegan Quesadillas | Que Pasa Foods

Sara and Adam: Author Bio | Que Pasa Foods

Author Bio

Sara and Adam are a Vancouver-based recipe development and photography team. With a background in Holistic Nutrition and a love of good food, together they run The Forest and Fig, a curation of fresh, seasonal & plant-based dishes along with simple lifestyle & diet tips to encourage healthy living and vitality.