Vegetarian Quesadillas
Delicious vegetarian quesadillas filled with roasted sweet potato, creamy avocado, melty cheese, and seasoned black beans, perfect for any meal!
Ingredients
Main Ingredients
- 4 medium flour tortillas Swap for corn or gluten-free if needed
- 1 large sweet potato About 1–1½ cups cooked cubes or mash
- 2 units avocados Ripe, mashed with lime
- 1/2 cup black beans Rinsed and drained
- 1/4 cup corn Rinsed and drained (frozen and thawed works fine)
- 1 mini red pepper Diced
- 1 mini orange pepper Diced
- 1 tsp jalapeño Diced (optional for heat)
- 1 tbsp taco seasoning Easy homemade or 1 packet store-bought
- 1 cup cheddar or pepper jack cheese Shredded
- 1 tbsp butter For pan frying
- 2 tsp olive oil Divided for cooking peppers & sweet potato
Instructions
Cook Sweet Potato
- Oven method: Preheat to 400°F (200°C). Peel & dice the sweet potato into 1/2-inch cubes. Toss with 1 tsp olive oil, spread on a sheet, roast for 20–25 minutes until fork-tender and lightly browned.
- Stovetop shortcut: Dice small, heat 1 tsp olive oil in a skillet over medium, cook for 10–12 minutes stirring until tender and slightly caramelized.
Prep Peppers and Beans
- Heat 1 tsp olive oil in a skillet over medium. Add diced red & orange mini peppers and jalapeño (if using). Sauté for 4–5 minutes until softened.
- Add black beans, corn, and taco seasoning. Stir just to warm and coat for 1–2 minutes. Remove from heat.
Make the Avocado Spread
- Mash avocados with a squeeze of lime, a pinch of salt, and chopped cilantro. Keep slightly chunky.
Assemble Quesadillas
- Lay one tortilla on a plate. Spread a thin layer of mashed avocado over half the tortilla.
- Sprinkle a little cheese on top of the avocado, add a generous spoonful of the sweet potato + bean mixture, top with more cheese.
- Fold the tortilla over into a half-moon.
Pan-fry
- Heat a clean skillet over medium-low. Add 1 tbsp butter and let it sizzle.
- Place the folded quesadilla in the pan. Cook for 2–3 minutes per side until golden-brown and cheese is melted; press gently with a spatula once or twice for even contact.
- Finish remaining quesadillas, wiping skillet if needed and replenishing butter.
Serve
- Slice each quesadilla into wedges. Add extra cilantro, a squeeze of lime, salsa, and a dollop of sour cream.
Notes
Refrigerate leftovers within two hours of cooking. Reheat to at least 165°F (74°C) before serving. For maximum crispness, reheat in a skillet over medium-low or a toaster oven. Can be frozen up to 2 months.