Description
These cozy vegetarian quesadillas are packed with vibrant veggies and melted cheese, perfect for a comforting 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 sweet potato, black beans, corn, diced peppers, jalapeno (if using), and taco seasoning. Stir well to combine all the flavors.
- Assemble the quesadilla: Heat 1 teaspoon of olive oil in a non-stick pan over medium heat. Place a tortilla in the pan, sprinkle half of the cheese on top, spoon the filling in the center, and add the remaining cheese. Top it with another tortilla. Cook for about 3-4 minutes on each side until golden brown and the cheese is melted and oozing.
- Slice and serve: Transfer your golden quesadilla to a cutting board, cut it into wedges, and garnish with fresh cilantro, a squeeze of lime juice, a dollop of salsa, and a spoonful of sour cream. Enjoy the cozy comfort of each bite!
Notes
Feel free to customize the filling with your favorite veggies or spice level. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg