Vegetarian Quesadillas

Why You’ll Love This Recipe

I absolutely love how easy and customizable this Vegetarian Quesadilla recipe is. The combination of sweet potato, black beans, and avocado gives it a great mix of textures, while the melted cheese ties everything together. It’s a quick weeknight meal or a lunchtime favorite that you can whip up in just 25 minutes. Plus, it’s perfect for anyone looking for a healthy and flavorful vegetarian meal. The veggies are seasoned perfectly, and the quesadilla itself is crisp and cheesy, making it a fun and filling meal!

Ingredients

4 medium flour tortillas

1 large sweet potato

2 avocados

½ cup black beans, rinsed and drained

¼ cup corn, rinsed and drained

1 mini red pepper

1 mini orange pepper

1 teaspoon jalapeno, diced (optional)

1 tablespoon easy homemade taco seasoning or store-bought mix packet

1 cup cheddar or pepper jack cheese

1 tablespoon butter (for pan frying)

2 teaspoons olive oil, divided

Suggested for serving:

Fresh cilantro

Lime juice

Your favorite salsa

Sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the filling:

Use a fork to poke several holes into the sweet potato and drizzle with 1 teaspoon of olive oil. Sprinkle with a small amount of salt and pepper, then wrap the sweet potato in paper towels and microwave it for about 8 minutes, or until it’s very tender.

While the sweet potato is cooking, dice the jalapeno and peppers (removing seeds and ribs). Add the diced peppers and jalapeno (if using) to a large pan and cook them over medium heat for 5-7 minutes until tender. Then add the black beans, corn, and taco seasoning, stirring everything together for another 3 minutes. Remove from the heat and set aside in a bowl.

Assemble the quesadilla:

Lightly spread butter on one side of each tortilla. On the other side, spread about 3 tablespoons of mashed sweet potato. Mash half of an avocado and spread it over the sweet potato. Add about ¼ cup of the veggie/bean filling, then sprinkle a generous amount of cheese on top.

Cook the quesadilla:

Heat a pan over medium heat and place the tortilla, buttered side down, into the pan. Cook until the tortilla is golden brown and the cheese has melted, about 3-4 minutes. Carefully fold the tortilla in half using a spatula and cook for another 2-3 minutes until the outside is crispy and the cheese is fully melted.

Repeat this process with the remaining tortillas, adding more butter and oil to the pan as needed.

Serve:

Slice the quesadillas and serve warm with fresh cilantro, lime juice, salsa, and sour cream if desired.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Variations

Add more veggies: You can add other veggies like spinach, mushrooms, or zucchini to the filling for extra nutrition.

Spice it up: If you like a little heat, you can add more jalapeños or even some hot sauce into the filling.

Use different cheese: While cheddar and pepper jack are great, you can experiment with other cheeses like mozzarella or even a vegan cheese if you’re looking for a dairy-free option.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. For best results, store the cooked ingredients separately in the fridge and assemble fresh quesadillas when you’re ready to eat. If you do store the quesadillas fully assembled, the flavors may get a little muddled, but they can still be reheated in a pan or microwave.

FAQs

Can I make these quesadillas ahead of time?

Yes, you can prep the fillings ahead of time and store them in the fridge for up to a day. When ready to eat, just assemble and cook the quesadillas.

Can I use other types of tortillas?

Absolutely! You can use corn tortillas or gluten-free tortillas if you prefer. Just keep in mind that the cooking time may vary depending on the type of tortilla you choose.

How do I make these quesadillas spicier?

If I want some extra spice, I add a few extra jalapeños or a dash of hot sauce to the filling. You can also sprinkle some chili powder or cayenne pepper for more heat.

Can I freeze the quesadillas?

Yes, you can freeze the assembled quesadillas before cooking. Wrap them tightly in plastic wrap and freeze for up to 3 months. When ready to eat, cook them directly from frozen in a hot pan, adding a few extra minutes to the cooking time.

Can I add protein to this recipe?

For added protein, you can toss in some cooked chicken, tofu, or even tempeh. Just make sure to adjust the seasoning to your taste.

Conclusion

These Vegetarian Quesadillas are not only quick and easy to make, but they are also packed with delicious flavors and healthy ingredients. The creamy sweet potato and avocado perfectly complement the savory black beans and crunchy peppers, all wrapped in a crispy, cheesy tortilla. Whether you’re making them for a busy weeknight or as a fun lunch, I’m sure this recipe will quickly become a favorite in your kitchen

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