Vegetarian Quesadillas
Delicious and customizable vegetarian quesadillas packed with sweet potatoes, black beans, and creamy avocados, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces Medium Flour Tortillas Use quality tortillas for softness and sturdiness.
- 1 large Sweet Potato Rich in vitamins; opt for organic if possible.
- 2 pieces Avocados Pick ripe fruit for best flavor, preferably Hass.
- 1/2 cup Black Beans (Rinsed and Drained) Canned works well; look for BPA-free brands.
- 1/4 cup Corn (Rinsed and Drained) Fresh or frozen works beautifully.
- 1 piece Mini Red Pepper For vibrant color and crunch.
- 1 piece Mini Orange Pepper Feel free to substitute with other bell peppers.
- 1 tsp Jalapeño (Diced-Optional) Add for a heat kick; handle with care.
- 1 tbsp Easy Homemade Taco Seasoning Brings traditional flavors; homemade is fun.
- 1 cup Cheddar or Pepper Jack Cheese Choose a good melting cheese.
- 1 tbsp Butter Unsalted, at room temperature for easy spreading.
- 2 tsp Olive Oil (Divided) One for cooking, the other for drizzling.
Garnishes and Extras
- Fresh Cilantro Adds flavor; sprinkle on finished dish.
- Lime Juice Fresh is best for brightness.
- Your Favorite Salsa A chunky salsa adds texture and taste.
- Sour Cream Greek yogurt is a healthier swap.
Instructions
Prepare the Filling
- Peel and dice the sweet potato into small cubes and cook in boiling salted water until fork-tender (about 10-12 minutes). Drain and set aside.
- In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the mini red and orange peppers, cooking for 3-4 minutes until tender.
- Add the rinsed black beans and cooked sweet potatoes, along with taco seasoning. Stir and cook for an additional 2 minutes.
- Mash the avocados in a bowl, adding lime juice, salt, and pepper to taste.
Assemble the Quesadilla
- Heat remaining olive oil and butter in the skillet over medium-low.
- Place one tortilla in the skillet, spreading mashed avocado on one half, followed by filling and cheese. Fold the tortilla and press gently.
- Cook for 3-4 minutes until golden brown, flip, and cook 2-3 minutes until cheese melts.
- Repeat with remaining tortillas and filling.
- Cut into triangles and garnish with cilantro, serve with salsa and sour cream.
Notes
For best results, use a fine mesh strainer to drain sweet potatoes. Wrap leftovers tightly in aluminum foil for storage.