Description
Cozy and colorful quesadillas filled with roasted sweet potato, creamy avocado, black beans, and cheese, perfect for any occasion.
Ingredients
Scale
- 4 medium flour tortillas (8-inch)
- 1 large sweet potato (about 10–12 oz), peeled and diced into 1/2-inch cubes
- 2 avocados, mashed or sliced
- 1/2 cup black beans, rinsed and drained
- 1/4 cup corn kernels, rinsed and drained (fresh, frozen, or canned)
- 1 mini red pepper, finely diced
- 1 mini orange pepper, finely diced
- 1 tsp jalapeño, diced (optional)
- 1 tbsp easy homemade taco seasoning (or store-bought mix)
- 1 cup shredded cheddar or pepper jack cheese (about 4 oz)
- 1 tbsp butter (for pan-frying)
- 2 tsp olive oil (divided)
- Fresh cilantro, chopped (to taste)
- Lime juice (from 1 lime, divided)
- Your favorite salsa (for serving)
- Sour cream (for serving — optional)
Instructions
- Heat 1 tsp olive oil in a skillet over medium heat. Add diced sweet potato and a pinch of salt. Cook until tender and lightly caramelized, about 8–10 minutes. Add mini peppers and jalapeño (if using) and cook until softened.
- Fold in black beans and corn, add lime juice and cilantro, and adjust seasoning if necessary.
- Warm tortillas in a large skillet. On one half, layer avocado, cheese, and the sweet potato mixture. Fold the tortilla over to enclose the filling.
- Cook in a skillet with butter for 2–3 minutes on each side until golden brown and cheese is melted. Repeat with remaining tortillas.
- Let rest, slice into wedges, and serve with salsa and sour cream.
Notes
Don’t overfill quesadillas to prevent uneven cooking. Keep heat moderate to melt cheese without burning the tortilla.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 510
- Sugar: 6g
- Sodium: 685mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 30mg