Description
A delicious and hearty Vegetarian Quesadilla recipe featuring roasted sweet potato, black beans, colorful peppers, and creamy avocado, all melted together with cheddar or pepper jack cheese inside warm flour tortillas. Perfect as a satisfying lunch or dinner served with salsa and sour cream.
Ingredients
Scale
Vegetables and Beans
- 1 Large Sweet Potato
- 1/2 Cup Black Beans (Rinsed and Drained)
- 1/4 Cup Corn (Rinsed and Drained)
- 1 Mini Red Pepper, diced, ribs and seeds removed
- 1 Mini Orange Pepper, diced, ribs and seeds removed
- 1 Tsp Jalapeno, diced (Optional)
- Fresh Cilantro, for garnish
- 1/2 of 2 Avocados, mashed
Dry and Seasonings
- 1 Tbsp Easy Homemade Taco Seasoning (Or store bought mix)
- Salt and Pepper, to taste
Dairy and Fats
- 1 Cup Cheddar or Pepper Jack Cheese, shredded
- 1 Tbsp Butter (For pan frying)
- 2 Tsp Olive Oil (Divided)
Other
- 4 Medium Flour Tortillas
- Lime Juice, to taste
- Your Favorite Salsa, for serving
- Sour Cream, for serving
Instructions
- Prepare the Sweet Potato: Use a fork to poke several holes into the sweet potato. Drizzle with 1 tsp olive oil and sprinkle lightly with salt and pepper. Wrap the sweet potato in paper towels and microwave on high for 8 minutes or until it is very tender when pierced with a fork.
- Cook the Peppers and Beans: Dice the mini red and orange peppers, removing ribs and seeds, and dice jalapeno if using. Heat a large pan over medium heat and add 1 tsp olive oil. Add the diced peppers and jalapeno, cooking until tender, about 5-7 minutes. Then add the rinsed black beans, corn, and taco seasoning. Stir together and cook for another 3 minutes to blend flavors. Transfer mixture to a bowl and set aside.
- Assemble the Quesadilla: Lightly spread butter over one side of a tortilla. On the non-buttered side, spread about 3 tablespoons of the cooked sweet potato. Mash half an avocado and spread it evenly over the sweet potato. Add about 1/4 cup of the veggie and bean mixture on top of the avocado. Finally, sprinkle a generous amount of shredded cheese over the filling.
- Cook the Quesadilla: Place the buttered side of the tortilla down onto a warm pan set over medium heat. Cook until the tortilla is browned and the cheese has melted, about 3-4 minutes. Using a spatula, carefully fold the tortilla in half onto itself. Continue cooking for another minute to ensure the cheese melts thoroughly and tortilla is crispy.
- Repeat and Serve: Repeat the assembly and cooking process for the remaining tortillas and filling. Slice each quesadilla into wedges and serve warm. Garnish with fresh cilantro, a squeeze of lime juice, your favorite salsa, and sour cream for dipping.
Notes
- If you prefer, the sweet potato can be roasted in the oven at 400°F for 45-50 minutes instead of microwaving.
- Adjust the spice level by adding more or less jalapeno or choosing milder peppers.
- Use gluten-free tortillas if you require a gluten-free option.
- For a vegan version, substitute cheese and butter with plant-based alternatives.
- Leftover filling can be stored in the refrigerator for up to 3 days and used as a topping for salads or burritos.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Vegetarian Quesadilla, Sweet Potato Quesadilla, Mexican Vegetarian Recipe, Easy Quesadilla, Black Bean Quesadilla
