Step 1

Heat the oil in large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.

Step 2

Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionally.

Step 3

Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.

Step 4

Stir in beans, corn, and parsley and cook for 1 minute longer, or until heated through. Season with salt and pepper to taste.

Step 5

Heat a non-stick pan over medium heat and brush with a little bit of oil.

Step 6

Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving a 1/2-inch border. Cover filling with grated cheese and fold over the empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (You can place 2 folded tortillas at a time in the pan).

Step 7

Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.

Step 8

Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size).

Step 9

Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.

Step 10

Serve immediately, with guacamole or other dips of choice. Enjoy!