What is healthy, delicious and ready in only 30 minutes? It is these Vegetarian Quesadillas! Packed full of goodness including black beans, sweet potato, avocado, and peppers, these are filling and good for you. That being said we can’t forget the staple to any awesome quesadilla: CHEESE! Or you could make this recipe vegan? Swap in your favorite faux cheese and butter and go to town! This recipe is a great way to sneak in some veggies in a tasty way. Perfect for both kids and adults this Mexican inspired dish is perfect for a quick weeknight dinner or lunch. Enjoy!
What Do You Need to Make Vegetarian Quesadillas?
The kitchen tools you will need for this recipe are:
- A Large Pan
- Pairing Knife and Cutting Board
- Kitchen Staples: Fork, Paper Towels, A Bowl
How Do You Make Vegetarian Quesadillas?
These Vegetarian Quesadillas are ready in less than 30 minutes and made in one pan! Yes, it really is as easy as it sounds.
Make the Filling
First, you will need to prepare the sweet potato. Personally, to keep things quick, I like to cook mine in the microwave. Alternatively, you can bake the sweet potato, but you will need to set aside an additional 35-45 minutes for it to bake fully in the oven. If going the microwave route, poke numerous holes in the sweet potato using a fork. Next, drizzle with olive oil, salt and pepper and wrap in paper towels. Finally, microwave on high for 8 minutes or until sweet potato is squishy and very tender. While the sweet potato is in the microwave, get the filling mix going.
Second, remove the ribs and seeds from the peppers and jalapeno (if using). Next, dice them into small pieces and cook in a large pan with olive oil until tender, about 5 minutes. Then add the drained beans, corn, and seasoning and cook for an additional 2 minutes until everything is warmed. Remove filling mix from pan and place in a large bowl. Now it is time to construct the quesadillas!
Assemble the Quesadillas
First, butter one side of the tortilla to help it brown in the pan. Next, take a few large spoonfuls of sweet potato and spread it on the opposite side as the butter. Then add half of one of the avocados on top of the sweet potato (I like to mash mine). Next, add your filling mix to half of the tortilla. I like to put it on half because it is easier to flip while cooking. Finally, sprinkle with a generous amount of cheese.
Finally, it is time for the cooking! Place the tortilla butter side down in the same large pan you use for your filling. Cook on medium heat until the tortilla is browned and the cheese is melted. Lastly, flip your quesadilla over on to itself to make it into a sandwich. Repeat these steps until all the quesadillas are filled and cooked. Slice into 2-4 pieces and serve warm with additional toppings like sour cream, cilantro or your favorite salsa!
Storage Options and Substitutions
Can I freeze this recipe?
I would not freeze them cooked and assembled. I say this because the avocado will get really weird and the texture will be a mess. Alternatively, you could freeze the filling mix only then reheat it in a pan when ready to use. This will save on some prep work and you can make a large batch of the filling then save for later. In the freezer, the filling mix will stay good for up to 1 month.
How should I save leftovers?
I find that keeping everything separate then assembling the quesadillas the next day work best. Again, the combo of everything together does not store well and it tastes best if you prepare a fresh quesadilla with the leftover filling, sweet potato, and avocado instead of storing it already cooked. The leftovers stored separately should stay fresh for 4 days in the fridge.
Can I swap out some of the veggies for meat or another ingredient?
Sure. I regularly add in chicken instead of sweet potato for my husband because he hates sweet potato (weirdo). You could also use pinto beans instead of black beans and use any color pepper you prefer. Just know that when you make substitutions the taste will be altered some!
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Vegetarian Quesadillas Recipe
- 4 Medium Flour Tortillas
- 1 Large Sweet Potato
- 2 Avocados
- 1/2 Cup Black Beans Rinsed and Drained
- 1/4 Cup Corn Rinsed and Drained
- 1 Mini Red Pepper
- 1 Mini Orange Pepper
- 1 Tsp Jalapeno Diced-Optional
- 1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
- 1 Cup Cheddar or Pepper Jack Cheese
- 1 Tbsp Butter For Pan Frying
- 2 Tsp Olive Oil Divided
Suggested For Serving
- Fresh Cilantro
- Lime Juice
- Your Favorite Salsa
- Sour Cream
- Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
- Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno i(f using) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn and taco seasoning and stir to combine cooking another 3 minutes. Pour into a bowl and set aside.
Assemble the Quesadilla
- Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of an avocado over the sweet potato. Add about 1/4 cup of the veggie/bean filling over the top of the avocado. Finally sprinkle a generous amount of cheese over top.
- Place the butter side of the tortilla down on the warm pan and cook over medium heat until tortilla is browned and cheese is melted. Carefully fold tortilla in half on to itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!
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