Vegan Chard & Sweet Potato Quesadilla


There’s actually no cheese and no vegan cheese substitute for this recipe, I just cooked them as you would a quesadilla so that’s what I call them!


1 large sweet potato, cut into chunks and boiled

1 bunch chard, stems removed

1 small onion, sliced (about 1/2 cup)

2 cloves garlic, minced

1 cayenne pepper, minced

1/2 tsp cumin

3 tbsp olive oil

Salt and pepper to taste

Whole wheat tortillas

  • In a saucepan over medium heat, cook cayenne pepper in olive oil
  • When oil begins to bubble add in onions and cook until they become translucent, about 6 to 7 minutes
  • Add the chard and cover the saucepan.  Cook for 4 minutes, or until chard is wilting
  • Add garlic and cook for an additional minute
  • Remove from heat and mix with the sweet potatoes, making sure to mash the potatoes so they’re not thick
  • Add cumin, salt and pepper
  • On a greased frying pan, over medium heat, fold each tortilla in half and fill with chard mixture.  Cook on both sides until they’re golden brown, about 3 minutes on each side


Salt and pepper to taste


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