Quesadillas are such a delicious and easy dinner! There are so many options to stuff them with that the combinations are endless. These are completely vegetarian but you won’t even miss the meat! The roasted sweet potatoes add a soft texture to contrast the crunch of the bell peppers. They also add an incredible flavor – not to mention are packed full of nutrients! This quesadilla is so flavorful, you almost won’t believe that it is fairly healthy! I mean, it still does pack some calories with the cheese, but gotta have cheese to get that cheese pull, right? And cheese is delicious – its my favorite food group! Anyways, whip this up for your next Mexican inspired dinner and serve alongside some guacamole! To try my best guacamole recipe click here.
- 2 Sweet Potatoes
- 1 Red Bell Pepper
- 1 Orange Bell Pepper
- 1 Yellow Bell Pepper
- 1/2 Yellow Onion
- 1 Can Black Beans, Drained and Rinsed
- 1oz Canned Hatch Green Chilis, Optional
- Juice of 1 Lime
- 1 Tbsp Cumin
- 1 Tsp Onion Powder
- 1/2 Tsp Chili Powder
- 1/4 Tsp Cayenne Pepper
- 1 Tbsp Minced Garlic
- 3-4 Cups Shredded Mexican Blend Cheese
- 4 Large Tortillas
- Optional Toppings: Jalapeño, Sour Cream, Guacamole, Salsa, Hot Sauce
- Serves: 4
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 Minutes
Step 1: Heat the oven to 400 degrees Fahrenheit. While the oven is preheating, dice the sweet potatoes. Arrange on a baking sheet and drizzle with oil and sprinkle with salt. Place in oven and roast for 20 minutes until tender.
Step 2: While the sweet potatoes are cooking. Prep the bell peppers and onion. Core the bell peppers to remove the seeds and thinly slice. Thinly slice the onion as well.
Step 3: Heat a large pan over medium to high heat. Add 2 tbsp oil and add the bell peppers and onion. Cook until they begin to caramelize – about 10-15 minutes.
Step 4: Once the bell peppers and onions are tender and begin to caramelized, reduce the heat to low and add the garlic and hatch chilis and stir until combined.
Step 5: Add the cumin, onion powder, chili powder, cayenne powder, 1 tsp salt, 1/2 tsp pepper, and lime juice. Stir well and turn off heat.
Step 6: Stir in the black beans and sweet potatoes. Mix until well incorporated. Set aside.
Step 7: In another large pan (you need a pan big enough for your tortilla to lay flat my pan was barely big enough), heat 1 tbsp oil over low to medium heat. Add 1 of the tortillas and 1/3-1/2 cup of cheese to half of the tortilla.
Step 8: Add 1/4 of the veggie mixture on top of the half with cheese.
Step 9: Add another 1/3-1/2 cup of cheese on top of the veggie mixture.
Step 10: Fold the tortilla over to close. Cover with a lid to allow the cheese to melt for 3-4 minutes.
Step 11: Carefully flip the quesadilla over on the other side to get it golden brown – cover and keep cooking for another 3-4 minutes.
Step 12: Repeat steps 7-11 until all the filling has been used.
Turn off heat and remove quesadilla from pan. Cut each quesadilla in to four pieces and serve with favorite toppings!
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