Description
Delicious vegetarian quesadillas filled with roasted sweet potatoes, fresh veggies, and melted cheese, perfect for any occasion.
Ingredients
- 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)
- 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
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potato, toss it in one teaspoon of olive oil and a pinch of salt. Spread it on a baking sheet and roast for about 20 minutes or until tender.
- While the sweet potato roasts, chop the mini red and orange peppers and set them aside. If using jalapeno, dice it finely.
- In a large mixing bowl, combine the roasted sweet potato, black beans, corn, diced peppers, jalapeno, taco seasoning, and several tablespoons of lime juice. Gently fold in the avocados.
- Heat a skillet over medium heat and add one tablespoon of butter. Once melted, place a tortilla in the skillet. Spoon a generous portion of filling onto one half of the tortilla, then sprinkle with cheese. Fold the tortilla over and cook for 2-3 minutes on each side until golden brown and cheese is melted.
- Repeat the process with the remaining tortillas and filling. Serve with fresh cilantro, salsa, and sour cream.
Notes
Experiment with different cheese types for unique flavors. Use various vegetables or grains to customize the filling.
