Vegetarian Quesadillas with Beans (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
4 Medium Flour Tortillas
02 -
1 Large Sweet Potato
03 -
2 Avocados
04 -
½ Cup Black Beans, Rinsed and Drained
05 -
¼ Cup Corn, Rinsed and Drained
06 -
1 Mini Red Pepper
07 -
1 Mini Orange Pepper
08 -
1 teaspoon Jalapeño, Diced (Optional)
09 -
1 tablespoon Taco Seasoning
10 -
1 Cup Cheddar or Pepper Jack Cheese
11 -
1 tablespoon Butter For Pan Frying
12 -
2 teaspoons Olive Oil, Divided
→ For Serving
13 -
Fresh Cilantro
14 -
Lime Juice
15 -
Your Favorite Salsa
16 -
Sour Cream
# Step-by-Step Directions:
01 -
Use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon olive oil. Sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
02 -
Dice jalapeño and peppers, removing the ribs and seeds. Add diced peppers and jalapeño (if using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine, cooking another 3 minutes. Transfer to a bowl and set aside.
03 -
Lightly spread butter over one side of a tortilla. On the other side, spread about 3 tablespoons of sweet potato. Next, mash half of an avocado over the sweet potato. Add about ¼ cup of the vegetable/bean filling over the avocado. Finally, sprinkle a generous amount of cheese over top.
04 -
Place the tortilla butter-side down on a warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half using a spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings.
# Helpful Notes:
01 -
Store leftovers in an airtight container for up to 4 days. For best results, store cooked ingredients separately in the fridge, then assemble and cook right before eating. Pre-cooked quesadillas can develop muddied flavors when stored.