Jerk Sweet-Potato, Spinach and Plantain Quesadillas

These Jerk Sweet-Potato, Spinach and Plantain Quesadillas take the classic idea of a Mexican Quesadilla and give it a Caribbean makeover with Jerk seasoned vegetables, plantain and non-dairy cheese. These are easy to make, plant-based and dairy-free.

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In todays recipe, the Caribbean meets Mexico with these Jerk Sweet-Potato, Spinach and Plantain Quesadillas. This recipe is something special and unusual and one you probably wouldn’t expect to see and would be unlikely to find on a restaurant menu because Caribbean and Mexican cuisine, don’t usually mix.

I consider the main star in Mexican food to be vegetables, beans and proteins which are cooked in Mexican spices such as chilli powder, dried red pepper flakes, ground cumin, cayenne pepper etc. which create a powerful spice blend that we all know and love Mexican food for. Personally, I’m addicted to Mexican dishes, and I’ve posted a number of my recipes on my blog such as these Oven-baked Sweet Potato Quesadillas, Vegan Veggie Enchiladas, Vegan Chilli Cornbread Pie and Loaded Sweet Potato Nachos.

Caribbean food is something still quite new to me as it isn’t a cuisine I come across where I live. But, I have been cooking more with Jerk seasoning, the authentic ingredients they use most and I absolutely love the sweet and spicy combination!

A few months ago, I tried my first ever authentic experience of Caribbean food as we had a Soul Festival local to me and one of the options was Jamaican Street Food, in which I tried a very spicy Jerk Vegetable tortilla wrap which contained sweet-potato, plantain and peppers, amongst other authentic vegetables, which was all smothered in an extremely hot sauce.

Seeing as I enjoyed my first authentic Caribbean food experience so much, I wanted to make my own recipes, so I got to work on my Vegetable Jerk Curry and now I’m mixing it up a little with these Jerk Sweet-Potato, Spinach and Plantain Quesadillas, combining classic Mexican Quesadillas with Caribbean Jerk Vegetables.

Quesadillas are a dish I have enjoyed for years because they are easy to make and assemble and they can be customised depending on your choice of filling… and why not make your filling a little out of the box and go for a Jerk filling?! These Jerk Sweet-Potato, Spinach and Plantain Quesadillas are bursting with deliciously spiced onions, peppers, sweet-potato and spinach which are sautéed and cooked on the stovetop in homemade Jerk seasoning and coconut milk. The plantain is cooked separately in the oven or in a frying pan and then added at the end of the cooking process as cooking them this way brings out the most flavour and keeps them tender.

These Quesadillas involve two tortillas, the bottom tortilla is filled with non-dairy cheese, Jerk Sweet-Potato, Spinach, baked Plantain and then topped with the second tortilla, which is then grilled/baked until the cheese has melted and the tortillas are crisp like a Quesadilla. I have served these Jerk Sweet-Potato, Spinach and Plantain Quesadillas with my Caribbean rice which is a mixture of brown rice and quinoa, jerk seasoning, mango chunks and cooked black beans to complement the dish nicely.

If you love the idea of Caribbean inspired food, then try some of my other recipes:

 Jerk Sweet Potatoes with Cumin Cauli Rice

Jerk Spiced Grilled Aubergine and Jerk Cauliflower Rice

Vegetable Jerk Curry

Jerk Sweet-Potato, Spinach and Plantain Quesadillas

Or if you’re here purely for the Quesadillas, then try some of my other recipes:

Oven-baked Sweet-Potato Quesadillas

Carrot and Mince Chipotle Quesadillas

Tofu Chilli Quesadillas

Jerk Sweet-Potato, Spinach and Plantain Quesadillas

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Jerk Sweet-Potato, Spinach and Plantain Quesadillas
Prep time
Cook time
Total time
Recipe type: Main, Vegan, 30-Minutes or Less
Cuisine: Jamaican, Caribbean
Serves: Serves 2-3
  • 1 onion, peeled and diced
  • 1 bell pepper, diced
  • 1 tbsp jerk seasoning
  • 2 sweet potatoes, peeled and diced small
  • 4 cubes frozen spinash, cooked
  • 1 can coconut milk
  • 1 ripe plantain, peeled and diced
  • 2 wholegrain tortilla wraps
  • ½ cup non-dairy Mozarella shreds
  • 1 cup wholegrain rice or quinoa, cooked
  • 1 cup mango, diced
  • ½ cup black beans
  • 1 tsp jerk seasoning
  1. Pre-heat the oven to 375F/180C/Gas Mark 4. Line a baking tray with parchment paper, and place
  2. the diced plantain in the oven for 20-30 mintues until golden. Set aside once cooked.
  3. Meanwhile, make the filling, heat a tbsp. oil in a large saucepan and then add the onion
  4. and bell pepper and saute for 5 mins. Then stir through the jerk seasoning, and then add
  5. the coconut milk. Bring to a boil then reduce to a medium simmer and add the sweet-potato
  6. and cook for approx. 15 minutes until softening but still tender.
  7. Then add the frozen spinach and heat through until wilted, approximately 5 minutes.
  8. By now the plantain should be cooked and the coconut milk should have reduced so the filling
  9. is no longer watery. If not continue to cook on a simmer, the sweet-potatoes should be cooked through and the spinach should have wilted.
  10. Combine the cooked grains with the seasoning to combine, then stir through the mango and beans. Serve warm.
  11. Place a tortilla on a baking tray lined with parchment paper, and then top it with the
  12. mozarella shreds, the filling and the plantain on top, then add the other tortilla over the top.
  13. Cut into equal sized pieces (6 works best) and place in the oven or grill and cook until crispy,
  14. approximately 5-10 minutes, until the cheese melts.
  15. Serve 2-3 (per person) quesadilla pieces warm with the warmed grain on the side.

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