Veggie Quesadillas
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Veggie Quesadillas
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Crispy veggie quesadillas packed with roasted sweet potatoes, black beans, and melty cheese, served with a creamy cilantro-lime sauce. Easy, bold, and satisfying!
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Ingredients
For the quesadilla:
- 2 medium sweet potato 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 cilantro chopped, fresh
- 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 cilantro chopped, fresh
- 1 teaspoon honey
- ½ teaspoon garlic powder
- salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Spread them evenly on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
- In a large skillet, heat a little oil over medium heat.
- Add the red bell pepper, red onion, corn, and jalapeño. Sauté until slightly softened, about 5 minutes.
- Stir in the black beans and roasted sweet potato. Cook for another 2-3 minutes to combine flavors.
- Remove from heat and stir in the chopped cilantro.
- Heat a clean skillet or griddle over medium heat.
- 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.
- Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
- Repeat with remaining tortillas.
- 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.
- 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
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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%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 448 kcal
% 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.
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