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Spinach Sweet Potato Quesadilla with Mango Salsa

Spicy meets sweet with this nutrient dense treat!  #cancerhatesit when we eat real food in a fun way! 

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 quesadillas



  • 1 medium sweet potato, peeled and diced
  • 1/2 tsp ground cumin
  • sea salt and pepper to taste
  • 1 tsp grass fed butter or ghee
  • 2 wholegrain or gluten free tortillas
  • 2 cups fresh baby spinach
  • 1/2 cup grated raw cheddar

Mango Salsa

  • 1 ripe mango
  • 1/2 red bell pepper, diced
  • 1/4 red onion, diced
  • 1/4 cup fresh cilantro
  • 1/2 jalapeno, seeded and diced
  • 1 juice from lime
  • sea salt


  1. In a medium saucepan, heat 3 cups of water to a boil.  Add sweet potato dices and cook 10 minutes or until soft. Drain water and mash sweet potato with fork or potato masher.

  2. Add cumin, salt, and pepper to mixture and set aside.  

  3. While sweet potatoes are cooking, chop all ingredients for mango salsa.  Add all to a bowl and refrigerate. 

  4. In a large skillet heat butter over medium-low heat.  Add one tortilla spread sweet potato mixture on the tortilla, add spinach and 1/4 cup cheese.  Place the second tortilla on top.  Cook until crispy.  Flip and cook until cheese is melted.  

  5. Remove from skillet and cut into 8 pie shaped pieces.  Serve with a scoop of mango salsa in the middle.  

Recipe Notes

If you do not eat cheese you can substitute mashed avocado with nutritional yeast mixed in.  Please note it will not melt like cheese.  Also, vegan cheese can be substituted for the raw cheddar.