Go Back

Vegetarian Quesadillas With Black Beans And Sweet Potato

Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 4 medium Flour-Tortillas
  • 2 Avocados
  • 1 big Sweet-Potato
  • ¼ cup Corn-Rinsed & Drained
  • ½ cup Black-Beans Rinsed & Drained
  • 1 mini Orange-Pepper
  • 1 mini Red-Pepper
  • 1 tbsp Easy-Homemade Taco-Seasoning Or Store-Bought Mix Packer
  • 1 tsp Jalapeno-Diced
  • 1 tbsp Butter For Pan-Frying
  • 1 cup Cheddar or Pepper-Jack Cheese
  • 2 tsp Olive-Oil Divided

Instructions

Prepare Filling

  • Use a fork to poke a few holes in to the sweet potato and then drizzle with 1 Tsp coconut oil. You may even scatter with a little bit of pepper & salt. Wrap the sweet potato in paper towels and microwave for 2mins until very tender.
  • Dice jalapeno and almonds removing the seeds and ribs. Add diced peppers and jalapeno (If using) to a huge pan and cook until tender, approximately 5-7mins. Add black beans, corn and taco seasoning and stir to combine cooking yet another three minutes. Pour into a bowl and put aside.

Assemble the Quesadilla

  • Lightly spread butter on either side of the tortilla. On the opposite hand disperse approximately 3 Tbsp of candy potato within the tortilla. Next mash 1/2an avocado within the potato. Insert about 1/4cup of this veggie/bean filling on surface of the avocado. Finally scatter a generous quantity of cheese .
  • Put the butter side of this tortilla back on the hot pan & then cook over moderate heat until tortilla is browned and cheese is melted. Gently fold tortilla in two onto it self with the spatula. Repeat until all tortillas are cooked and filled. Slice and serve hot with suggested sandwiches and love.

Notes

Left-over Storage: Store leftovers in an airtight container for up to 4 days. It's ideal to store cooked fixing different in the refrigerator, and then cook before needing to eat. In the event the quesadillas are stored once they're cooked the flavours can find a little helpless.