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

Step 1: Use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon of olive oil. Optionally, sprinkle with salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.

Step 2: Dice the jalapeno and mini peppers, removing ribs and seeds. In a large pan over medium heat, cook the peppers and jalapeno (if using) with 1 teaspoon olive oil until tender, about 5 to 7 minutes.

Step 3: Add the black beans, corn, and taco seasoning to the pan. Stir to combine and cook for another 3 minutes. Remove from heat and set the mixture aside in a bowl.

Step 4: Lightly spread butter on one side of a tortilla. On the opposite side, spread about 3 tablespoons of cooked sweet potato, then mash half an avocado over it. Top with about 1/4 cup of the veggie and bean filling, then sprinkle generously with cheese.

Step 5: Place the tortilla with the buttered side down in a warm pan over medium heat. Cook until the tortilla is browned and cheese is melted, then carefully fold the tortilla in half using a spatula.

Step 6: Repeat the filling and cooking process with the remaining tortillas. Slice each quesadilla and serve warm topped with fresh cilantro, a squeeze of lime juice, salsa, and sour cream if desired.

Tips & Variations

Swap cheddar with Monterey Jack or mozzarella for a different cheese flavor.

Add cooked mushrooms or spinach for extra veggies.

Use a grill pan for a crispier quesadilla texture.

Adjust the amount of jalapeno depending on your heat preference or omit it for a milder dish.

Try using whole wheat or corn tortillas for a gluten-free alternative.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can assemble the quesadillas ahead of time and refrigerate them unheated. Cook them fresh just before serving to ensure the best texture and melted cheese.

What can I use instead of sweet potato?

You can substitute sweet potato with butternut squash or pumpkin for a similar sweetness and texture. Roasted vegetables like zucchini or eggplant also work well as alternatives.