Description
These Vegetarian Quesadillas are packed with roasted sweet potato, creamy avocado, black beans, and melty cheese. A fast, healthy, and flavorful meatless meal for busy weeknights!
Ingredients
• 4 medium flour tortillas
• 1 large sweet potato
• 2 ripe avocados
• ½ cup black beans, rinsed and drained
• ¼ cup corn kernels, rinsed and drained
• 1 mini red bell pepper, diced
• 1 mini orange bell pepper, diced
• 1 teaspoon diced jalapeño (optional)
• 1 tablespoon taco seasoning (homemade or store-bought)
• 1 cup shredded cheddar or pepper jack cheese
• 1 tablespoon butter (for pan frying)
• 2 teaspoons olive oil (divided)
Instructions
1. Pierce sweet potato with a fork, drizzle with 1 tsp olive oil, and microwave for 8 minutes until soft. Let cool and mash.
2. Dice peppers and jalapeño. Sauté in 1 tsp olive oil over medium heat for 5–7 minutes.
3. Add black beans, corn, and taco seasoning. Cook for 3 more minutes. Set aside.
4. Spread butter on one side of a tortilla. On the other side, layer sweet potato, mashed avocado, veggie mixture, and cheese.
5. Place buttered side down on skillet over medium heat. Cook until golden brown and cheese melts. Fold in half and remove.
6. Repeat with remaining tortillas. Slice and serve warm with salsa, sour cream, or lime juice.
Notes
– Swap sweet potato with mashed butternut squash or refried beans.
– Use whole wheat or gluten-free tortillas if preferred.
– Store leftover filling in fridge up to 4 days. Assemble fresh before serving.
– Reheat quesadillas in a skillet for best texture.
– Top with fresh cilantro, guacamole, or your favorite salsa.
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 481
- Sugar: 6.5
- Sodium: 459
- Fat: 26.3
- Saturated Fat: 8.6
- Unsaturated Fat: 15.7
- Trans Fat: 0
- Carbohydrates: 38.7
- Fiber: 11.4
- Protein: 12.9
- Cholesterol: 30