Description
This Easy Veggie Quesadillas recipe offers a vibrant and flavorful twist on classic quesadillas, packed with sautéed sweet potatoes, colorful veggies, black beans, and melted Mexican-blend cheese. Ready in just 40 minutes, these quesadillas are perfect for a satisfying lunch or dinner, served with your favorite salsa, guacamole, or sour cream.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil, divided
- 1 small sweet potato, peeled and diced into 1-cm cubes
- 2-3 cups chopped veggies (bell pepper, red onion, and corn)
- 1 small jalapeño, cored and finely diced
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder (or regular chili powder)
- Fine sea salt and freshly-cracked black pepper, to taste
Quesadillas
- 4-6 large flour tortillas
- 3-4 cups shredded Mexican-blend cheese
- 1 cup chopped fresh cilantro
Dipping Options
- Your favorite salsa
- Guacamole
- Sour cream
Instructions
- Sauté Sweet Potato: Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add the diced sweet potato and sauté for 5-6 minutes, stirring occasionally, until the sweet potato is cooked through. Transfer to a separate plate and set aside.
- Cook Vegetables and Beans: Add the remaining 1 tablespoon olive oil to the same pan. Add the chopped veggies and diced jalapeño, sautéing for 4-5 minutes until softened. Stir in the cooked sweet potato, rinsed black beans, ground cumin, chipotle chili powder, and a generous pinch of salt and black pepper. Continue sautéing for 2 more minutes to combine flavors. Taste and adjust seasoning if needed. Transfer the mixture to a large bowl and set aside. Clean the sauté pan by rinsing or wiping it.
- Assemble Quesadillas: Return the clean sauté pan to medium heat. Place one flour tortilla in the center, and immediately sprinkle an even layer of shredded Mexican-blend cheese over the tortilla. Spoon about 1 cup of the veggie mixture onto one half of the tortilla and sprinkle with chopped cilantro. Fold the other half of the tortilla over to form a half-moon shape.
- Cook Quesadillas: Cook the folded tortilla for about 30 seconds or until the bottom side is crisp and golden. Carefully flip the quesadilla and cook for an additional 30-60 seconds until the second side is golden and cheese is melted.
- Serve: Transfer the cooked quesadilla to a serving plate and slice into triangles. Repeat the assembly and cooking process with remaining tortillas and filling. Serve warm with salsa, guacamole, and/or sour cream for dipping.
Notes
- Adjust the amount of jalapeño to control spiciness.
- Use a non-stick sauté pan to prevent sticking and make flipping easier.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- For a vegan option, replace cheese with a plant-based cheese alternative or omit it completely.
- Ensure the sweet potatoes are diced evenly for uniform cooking.
