Ingredients
- 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, corn)
- 1 small jalapeño, cored and finely diced
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1 teaspoon ground cumin
- ½ teaspoon chipotle chili powder (or regular chili powder)
- Fine sea salt and freshly-cracked black pepper, to taste
- 4–6 large flour tortillas
- 3–4 cups shredded Mexican-blend cheese
- 1 cup chopped fresh cilantro
- Optional for dipping: salsa, guacamole, sour cream
Instructions
-
Cook Sweet Potato
Heat 1 tablespoon of olive oil in a large non-stick sauté pan over medium-high heat. Add diced sweet potato and cook for 5–6 minutes, stirring occasionally, until softened. Remove and set aside. -
Sauté Veggies
In the same pan, add the remaining tablespoon of olive oil. Sauté bell pepper, red onion, corn, and jalapeño for 4–5 minutes until tender. -
Combine Filling
Stir in cooked sweet potato, beans, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes. Taste and adjust seasoning. Transfer to a bowl. -
Assemble Quesadilla
Clean the pan and return it to medium heat. Place a tortilla on the pan, sprinkle with cheese, then add ~1 cup of the veggie mix on one half. Sprinkle cilantro, fold the tortilla, and cook for 30 seconds. -
Flip & Finish
Flip the quesadilla and cook another 30–60 seconds until golden and crisp. Repeat with remaining ingredients. -
Serve
Slice into triangles and serve warm with your favorite dips like salsa, guacamole, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Category: lunch
- Method: Main Course
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: Estimated per quesadilla
- Calories: 380
- Sugar: 4g
- Sodium: 440mg
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 14g