Vegan Quesadilla Recipe

The combination of sweet potato and dill makes this recipe an absolute winner.

I personally love the strong flavor of dill, but if you don’t feel the same, simply substitute dill with leafy greens like kale, or baby spinach.


Vegan Quesadilla Recipe

Vegan Quesadilla Recipe

1 vote


Vegan Quesadilla Recipe




Yield 8 quesadillas

Dill and sweet potato quesadilla.


  • 500 gm. (18 oz.) Sweet Potato, Boiled
  • 0.5 cup Steamed Peas
  • 1 Green Chilli, Chopped
  • 4 Garlic Cloves, Finely Chopped
  • 1 Onion, Finely Chopped
  • 0.5 cup Dill, Finely Chopped
  • 0.5 cup Carrot, Shredded
  • Salt & Pepper, to taste
  • 8 Tortilla wraps


  1. In a large bowl add the boiled sweet potato and steamed peas. Mash them using a potato masher.
  2. Add all the remaining ingredients in the bowl. Mix well.
  3. Spread the mixture on a half-side (semi-circle) of a tortilla. Then fold the tortilla in half. Set aside.
  4. Repeat this for all the other tortillas.
  5. Heat a skillet / pan under low-medium heat settings. Add 1 teaspoon oil and grease well. Once hot, transfer the tortilla into the skillet and cook for 1 minute. Flip and cook the other side for another minute.
  6. Repeat this for all the other tortillas.
  7. Using a pizza cutter or a kitchen knife, cut the tortilla in half. Serve with your favorite ketchup or dips.

Courses Lunch

Cuisine Mexican

Nutrition Facts

Serving Size 1 tortilla quesadilla wrap

Amount Per Serving

Calories 96

% Daily Value

Total Fat 3 g


Sodium 50 mg


Total Carbohydrates 22 g


Dietary Fiber 6.7 g


Sugars 4.2 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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