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Flora Recipes

Sweet potato and Sweetcorn Quesadillas


  1. Heat the oven to 180°c (fan). Chop the sweet potatoes into small chunks, around 2cm, then toss with the chopped onion, 1 tbsp. of melted Flora Original, smoked paprika and unpeeled clove of garlic.
  2. Season with salt and pepper and cover with foil. Roast for 30 minutes until the potatoes are tender.
  3. Remove from the oven and mash. Turn the oven down to 100°c (fan). Fold in the sweetcorn and chopped coriander (optional).
  4. Pile a large scoop of the filling onto one side of a tortilla, scatter with cheese, then fold the other side over.
  5. Melt a little Flora Original in the pan, then add two folded tortillas at a time, frying until golden and flipping half-way.
  6. Repeat with the remaining tortillas, keeping the finished tortillas in the warm oven whilst you continue.
  7. Slice each in half, or into 3, and serve, saving any leftovers for lunchboxes the following day.


~ Serves 4 ~

  • 2 tbsp. Flora Original, melted (plus extra to fry)
  • 340g sweetcorn
  • 8 mini tortilla wraps
  • 2 sweet potatoes, peeled
  • 1 onion, finely chopped
  • 1 small clove garlic
  • 1 tsp. Smoked paprika
  • Small bunch coriander, optional
  • Cheddar cheese, or vegan alternative

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