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Looking for a meal that’s quick, healthy, and delicious? These Vegetarian Quesadillas are your answer! Loaded with black beans, sweet potato, avocado, and a medley of vibrant veggies, they’re perfect for lunch, dinner, or even as an appetizer.
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Why You’ll Love This Recipe?
- Quick and Easy: Ready in 30 minutes with minimal cleanup.
- Nutritious: Packed with fiber, protein, and essential nutrients.
- Customizable: Swap in your favorite veggies or make it vegan with plant-based cheese.
- Versatile: Enjoy as a main meal, side dish, or appetizer.
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Ingredients
- 4 medium tortillas (flour, corn, whole wheat, or spinach – your choice!)
- 1 large sweet potato
- 2 ripe avocados
- ½ cup black beans (rinsed and drained)
- ¼ cup corn (rinsed and drained)
- 1 small red bell pepper
- 1 small orange bell pepper
- 1 teaspoon diced jalapeño (optional for a spicy kick)
- 1 tablespoon taco seasoning (homemade or store-bought)
- 1 cup shredded cheese (cheddar or pepper jack recommended)
- 1 tablespoon butter (for pan-frying)
- 2 teaspoons olive oil
Optional Toppings:
- Fresh cilantro
- Lime wedges
- Salsa
- Sour cream
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Instructions
1. Cook the Sweet Potato
Poke several holes in the sweet potato with a fork. Drizzle with 1 teaspoon of olive oil and sprinkle with a pinch of salt and pepper. Wrap it in paper towels and microwave on high for about 8 minutes, or until soft and tender.
2. Sauté the Veggies
Dice the red and orange peppers, removing seeds and ribs. If using jalapeño, dice it as well. Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the diced veggies and sauté until tender (about 5–7 minutes). Add the black beans, corn, and taco seasoning. Stir well and cook for an additional 3 minutes. Transfer the filling to a bowl and set aside.
3. Assemble the Quesadillas
Lightly butter one side of each tortilla to ensure a golden, crispy finish. On the unbuttered side, spread about 3 tablespoons of sweet potato in an even layer. Mash half an avocado over the sweet potato layer. Add about ¼ cup of the veggie and black bean filling. Sprinkle generously with shredded cheese.
4. Cook the Quesadillas
Heat a large pan over medium heat. Place the tortilla butter-side down in the pan. Cook for 2–3 minutes until the bottom is golden and the cheese starts to melt. Using a spatula, fold the tortilla in half to form a sandwich. Press gently to seal. Flip and cook for another 2–3 minutes until both sides are crispy and golden brown. Repeat with the remaining tortillas.
Recipe Notes
- Sweet Potato Shortcut: If you’re short on time, microwaving the sweet potato is the fastest option. However, for a richer flavor, bake the sweet potato in the oven at 400°F (200°C) for 35-45 minutes until soft.
- Veggie Variations: Feel free to experiment with other vegetables like zucchini, spinach, or even mushrooms. Red onion and tomatoes also add great flavor!
- Cheese Options: While cheddar and pepper jack are recommended, any melting cheese will work. A Mexican cheese blend, mozzarella, or gouda are delicious alternatives.
- Tortilla Choices: Use any tortillas you prefer—flour, corn, whole wheat, or spinach. Gluten-free tortillas work too if needed.
- Make It Spicy: If you enjoy heat, keep the jalapeño seeds in or add a dash of hot sauce to the filling.
- Vegan Adaptation: For a vegan version, replace cheese with your favorite plant-based alternative, and use vegan butter or oil for cooking.
The Best Vegetarian Quesadillas with Black Beans and Sweet Potato
Ingredients
- 4 medium tortillas (flour, corn, whole wheat, or spinach – your choice!)
- 1 large sweet potato
- 2 ripe avocados
- ½ cup black beans (rinsed and drained)
- ¼ cup corn (rinsed and drained)
- 1 small red bell pepper
- 1 small orange bell pepper
- 1 tbsp taco seasoning (homemade or store-bought)
- 1 cup shredded cheese (cheddar or pepper jack recommended)
- 1 tbsp butter (for pan-frying)
- 2 tsp olive oil
Optional Toppings
- Fresh cilantro
- Lime wedges
- Salsa
- Sour cream
Instructions
Cook the Sweet Potato
- Poke several holes in the sweet potato with a fork.Drizzle with 1 teaspoon of olive oil and sprinkle with a pinch of salt and pepper.Wrap it in paper towels and microwave on high for about 8 minutes, or until soft and tender.
Sauté the Veggies
- Dice the red and orange peppers, removing seeds and ribs. If using jalapeño, dice it as well.Heat 1 teaspoon of olive oil in a large pan over medium heat.Add the diced veggies and sauté until tender (about 5–7 minutes).Add the black beans, corn, and taco seasoning.Stir well and cook for an additional 3 minutes.Transfer the filling to a bowl and set aside.
Assemble the Quesadillas
- Lightly butter one side of each tortilla to ensure a golden, crispy finish.On the unbuttered side, spread about 3 tablespoons of sweet potato in an even layer.Mash half an avocado over the sweet potato layer.Add about ¼ cup of the veggie and black bean filling.Sprinkle generously with shredded cheese.
Cook the Quesadillas
- Heat a large pan over medium heat.Place the tortilla butter-side down in the pan.Cook for 2–3 minutes until the bottom is golden and the cheese starts to melt.Using a spatula, fold the tortilla in half to form a sandwich.Press gently to seal.Flip and cook for another 2–3 minutes until both sides are crispy and golden brownRepeat with the remaining tortillas.
Notes
- Sweet Potato Shortcut: If you’re short on time, microwaving the sweet potato is the fastest option. However, for a richer flavor, bake the sweet potato in the oven at 400°F (200°C) for 35-45 minutes until soft.
- Veggie Variations: Feel free to experiment with other vegetables like zucchini, spinach, or even mushrooms. Red onion and tomatoes also add great flavor!
- Cheese Options: While cheddar and pepper jack are recommended, any melting cheese will work. A Mexican cheese blend, mozzarella, or gouda are delicious alternatives.
- Tortilla Choices: Use any tortillas you prefer—flour, corn, whole wheat, or spinach. Gluten-free tortillas work too if needed.
- Make It Spicy: If you enjoy heat, keep the jalapeño seeds in or add a dash of hot sauce to the filling.
- Vegan Adaptation: For a vegan version, replace cheese with your favorite plant-based alternative, and use vegan butter or oil for cooking.
hey Alice Williams, can I skip the jalapeno? not a big fan of spicy food lol
i always skip it and tastes just fine!
Cooking sweet potatoes in the microwave, haha guess it’s like baking but with extra steps? 😛
Love seeing vegetarian recipes! Gonna try this, thanks Alice!
bet this would be wicked with some grilled peppers instead of sautéing them you know add that smokey flavor
yes smoked jalapenos in there would be fire
smoking veggies is great but watch not to char too much, not so healthy
So like do you have to wrap the sweet potato in paper towels specifically or can it just go in the micro without it