Vegan Quesadillas With Spanish Rice

These authentic vegan quesadillas are easy, quick, and satisfying enough to eat daily. You’d never guess that the cheesy goodness is made using a blended sweet potato as the main ingredient.

Quesadillas are a staple here in the southwest and can be found in nearly all Mexican restaurants, but making your own can be fun and effortless. Even better, we can use local ingredients from the farmers markets and non-GMO flour tortillas from La Tauna.

This meal was made possible thanks to local Arizona farmers. Thank you to Breckenfeld Family Growers (tomatoes, onions, chili, garlic), Rich Crest Farms (sweet potato), Gila Farm (lemon), La Tauna Totillas, and San Xavier Co-op (beans).


If a quick quesadilla is what you’re craving, but don’t have the time to make it at home, Tumerico creates delicious vegan quesadillas and they always come with a side. Conveniently pick up Tumerico meals at The Food Conspiracy, Aqua Vita and New Life on Speedway. You won’t be disappointed!

Quesadilla Recipe

  • La Tauna tortillas*
  • 2 cups beans* – cooked
  • 2 tomatoes* – diced
  • 1 green onion* – diced
  • 1 sweet potato* – peeled, cooked
  • 1/4 cup nutritional yeast*
  • 2 tbsp plain nut milk*
  • 1 garlic clove* – minced
  • 1 tbsp lemon juice*
  • 1 chiltepin* – crushed
  • 1 tsp olive oil*
  • 1 tsp sea salt
  • 1/2 tsp turmeric*
  • 1/4 tsp black pepper*

Blend cooked potato, nutritional yeast, garlic, lemon, chiltepin, milk, oil and seasoning into a creamy and silky cheese. Spread beans, cheese, tomatoes, onion across tortilla and fold. Place folded tortilla on a lightly oiled pan and heat until edges are golden. Serve with pico, salsa or avocado.

Spanish Rice Recipe

  • 1 cup rice *
  • 2 cups water*
  • 2 tomatoes* – diced
  • 1 small onion* – diced
  • 1 jalapeno* – minced
  • 1 garlic clove* – minced
  • 1 tsp sea salt
  • 1/4 tsp black pepper*
  • 1/2 tsp olive oil*

Saute onions in oil until soft, add garlic, tomatoes, jalapeno, rice and stir. Add water and seasoning. Bring to a boil. Lower heat and cover for 25-35 minutes or until perfectly flaky. Remove from heat, allow to cool and serve.

*Indicates organically grown

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at