Description
Delicious and filling vegetarian quesadillas filled with roasted sweet potatoes, beans, corn, and creamy avocado. A perfect quick dinner option.
Ingredients
Scale
- 4 Medium Flour Tortillas
- 1 Large Sweet Potato — roasted or pan-cooked until fork-tender
- 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 Packer)
- 1 Cup Cheddar or Pepper Jack Cheese — shredded for even melt
- 1 Tbsp Butter (For Pan Frying)
- 2 Tsp Olive Oil (Divided)
- Fresh Cilantro
- Lime Juice
- Your Favorite Salsa
- Sour Cream
Instructions
- Prepare the filling: scrub and dice the sweet potato and toss with 1 tsp olive oil and the taco seasoning, then roast at 425°F or pan-sauté over medium-high heat until tender and slightly browned, about 12–15 minutes, the edges will caramelize and turn golden.
- Finish the filling: heat 1 tsp olive oil in a skillet over medium, add thinly sliced mini peppers and diced jalapeno, cook 3–4 minutes until softened and slightly blistered, then stir in black beans and corn until warmed through, about 2 minutes, the beans will steam and the corn will sizzle.
- Prep the avocado: mash the avocados with a squeeze of lime and a pinch of salt, the texture should be spreadable but still a bit chunky so it adds creaminess rather than slipping out.
- Assemble the quesadilla: lay a tortilla flat, spread a thin layer of mashed avocado on half, pile on roasted sweet potato and the bean-pepper mixture, sprinkle with a generous handful of shredded cheese, fold the tortilla over and press slightly, the cheese should sit between the layers.
- Pan-fry until crisp: heat a skillet over medium and add half the butter, place the folded quesadilla in the pan and cook 2–3 minutes per side, pressing gently, until the exterior is golden brown and the cheese has melted, you should hear a steady, low sizzle and see a bronzed surface.
- Rest and cut: transfer to a cutting board and let rest 1 minute so the filling settles, then slice into wedges and garnish with cilantro, a squeeze of lime, salsa and sour cream, the interior will be warm and melted without being soupy.
Notes
Serve with a crisp cabbage and lime slaw for a fresh contrast. Leftovers can be turned into a warm salad or omelet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 30mg