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Veggie Quesadillas

Crispy veggie quesadillas packed with roasted sweet potatoes, black beans, and melty cheese, served with a creamy cilantro-lime sauce. Easy, bold, and satisfying!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 448 kcal
Course: Appetizer , Lunch
Cuisine: Mexican

Ingredients

For the quesadilla:
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • salt to taste
  • black pepper
  • 1 cup black beans rinsed and drained
  • ½ cup corn kernels fresh, frozen, or canned
  • 1 small red bell pepper diced
  • 1 small red onion diced
  • 1 Jalapeño finely chopped (remove seeds for less heat)
  • ¼ cup fresh cilantro chopped
  • 1 cup Mexican cheese blend shredded, or vegan cheese, if desired
  • 4 large flour tortillas
For the dipping sauce:
  • ½ cup sour cream or Greek yogurt for a lighter option
  • 1 queeze lime
  • 2 tablespoons fresh cilantro chopped
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • salt to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
  3. Spread them evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
  4. In a large skillet, heat a little oil over medium heat.
  5. Add the red bell pepper, red onion, corn, and jalapeño. Sauté until slightly softened, about 5 minutes.
  6. Stir in the black beans and roasted sweet potato. Cook for another 2-3 minutes to combine flavors.
  7. Remove from heat and stir in the chopped cilantro.
  8. Heat a clean skillet or griddle over medium heat.
  9. Place one tortilla on the skillet. Sprinkle half with shredded cheese, then spoon the sweet potato mixture on top. Sprinkle more cheese over the mixture, and fold the tortilla in half.
  10. Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
  11. Repeat with remaining tortillas.
  12. In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, honey, garlic powder, and a pinch of salt. Adjust seasoning to taste.
  13. Cut the quesadillas into wedges and serve warm with the creamy cilantro-lime dipping sauce on the side. Enjoy!

Notes

  • Roast sweet potatoes until caramelized for max flavor.
  • Cheese goes under and over the filling for a better seal.
  • Use a dry skillet—no oil needed for a crispy tortilla.
  • Press lightly while cooking for even browning and melting.
  • Let rest before cutting so the filling stays put.
  • Roast sweet potatoes until caramelized for max flavor.
  • Cheese goes under and over the filling for a better seal.
  • Use a dry skillet—no oil needed for a crispy tortilla.
  • Press lightly while cooking for even browning and melting.
  • Let rest before cutting so the filling stays put.

Nutrition Information

Calories 448kcal (22%) Carbohydrates 58g (19%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 34mg (11%) Sodium 563mg (23%) Potassium 782mg (22%) Fiber 10g (40%) Sugar 10g (20%) Vitamin A 17360IU (347%) Vitamin C 34mg (38%) Calcium 455mg (46%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 58g 19%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 34mg 11%
Sodium 563mg 23%
Potassium 782mg 17%
Fiber 10g 40%
Sugar 10g 20%
Vitamin A 17360IU 347%
Vitamin C 34mg 38%
Calcium 455mg 46%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.