Description
Delicious vegetarian quesadillas filled with sweet potatoes, peppers, and cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 4 Medium Flour Tortillas
- 1 Large Sweet Potato
- 2 Avocados
- 1/2 Cup Black Beans (Rinsed and Drained)
- 1/4 Cup Corn (Rinsed and Drained)
- 1 Mini Red Pepper
- 1 Mini Orange Pepper
- 1 Tsp Jalapeno (Diced—Optional)
- 1 Tbsp Easy Homemade Taco Seasoning (Or Store Bought Mix Packet)
- 1 Cup Cheddar or Pepper Jack Cheese
- 1 Tbsp Butter (For Pan Frying)
- 2 Tsp Olive Oil (Divided)
- Fresh Cilantro
- Lime Juice
- Your Favorite Salsa
- Sour Cream
Instructions
- Prepare the Filling: Peel and dice the sweet potato into small cubes. Boil in salted water for 10-15 minutes until tender, then drain. In a mixing bowl, combine the cooked sweet potato, black beans, corn, peppers, jalapeno (if using), and taco seasoning; stir to blend.
- Assemble the Quesadilla: Heat 1 tsp olive oil in a non-stick pan. Place a tortilla in the pan and sprinkle with half the cheese. Spoon the filling into the center and top with the remaining cheese before adding another tortilla. Cook for 3-4 minutes, flipping halfway through, until golden and crispy.
- Slice and Serve: Transfer to a cutting board, cut into wedges, and garnish with cilantro, a squeeze of fresh lime juice, your favorite salsa, and a dollop of sour cream. Enjoy the comforting flavors and cozy vibes!
Notes
Prepare the sweet potato filling ahead of time for quicker assembly during busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 Quesadilla Wedges
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg