Speedy sweet potato quesadillas from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 52) by Anna Jones

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Accompaniments: Charred chilli salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coriander leaves for mint. See recipe for variations.

  • ChelseaP on August 05, 2021

    So good with guacamole and sour cream! Another great quesadilla recipe from Anna Jones.

  • sarahj22 on February 04, 2018

    These made a nice Sunday brunch. After the first batch my partner and I agreed that they would be improved by cheese, so I sprinkled a handful of cheddar over the mix before folding the tortilla - the second round was definitely better! (But i also let them crisp up a lot more, which again was a big improvement.) The avocado I used was quite small so I served some creme fraiche on the side too. Also used honey instead of maple syrup as it's only a small amount used for seasoning, rather than a main ingredient.

  • Hannaha100 on July 07, 2017

    This is close to dinner perfection as far as I'm concerned! Made a chilli free version for toddler which went down well.

  • raybun on October 26, 2016

    I loved these. I used a minced chipotle in adobo sauce as I didn't have the chipotle paste. Went very well with soup. Too spicy for the nearly 9 yr old though.

  • Alro9 on May 13, 2015

    Very easy and delicious. I must admit I added a handful of grated cheese to the bean and sweet potatoes mixture just to use it up. I also mixed the whole lot together in the food processor (rather than mashing) as I'd used that to grate the potatoes. Everyone loved them.

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