Okay, I know Temple’s face looks like she’s not so sure about these veggies quesadillas, but she loved them! Sometimes it’s nice to get a meatless meal in and pack in some vegetables. These are gluten-free since I used Siete Almond flour tortillas but use whatever tortillas you prefer!
I don’t recommend freezing these quesadillas, but you could freeze the veggie filling and then use that to make quesadillas in the future! Also, feel free to add any meat you like. You could easily toss some ground beef or turkey inside your filling!!
- about 1 tbsp olive oil
- 1 cup diced sweet potatoes
- 1/2 cup diced red bell pepper
- 1/3 cup frozen corn
- 1/3 cup black beans, drained and rinsed
- 1/2 tsp taco seasoning
- 1 tbsp butter ( I use grass-fed unsalted)
- juice 1/2 lime
- about 4 tortillas (I used Siete Almond Flour tortillas)
- shredded cheese, desired amount (I used a blend of monterey and jack cheese)
- TOPPING IDEAS:
- sour cream
- Heat a skillet over medium heat with about 1 tbsp olive oil. When hot, add the cup of diced sweet potatoes (I diced these reasonably small to make it easier for my toddler to eat and so that it cooked faster.) Cook until beginning to soften (tossing often)- about 7 minutes.
- Add 1/2 cup diced red bell pepper. Cook another 5 minutes. Tossing often.
- Add 1/3 cup frozen corn and 1/3 cup black beans. Season with taco seasoning and squeeze juice of 1/2 lime. Toss. Let cook until sweet potatoes and red bell peppers are softened to liking- about 3 more minutes.
- Pour veggie mixture into a bowl and set aside. In the same skillet, heat 1 tbsp butter. Once melted, add tortilla and add the desired amount of veggie blend. Sprinkle a generous amount of cheese over the top. Once the cheese melts, carefully fold tortilla in half on to itself using a spatula. Repeat until all tortillas are filled and cooked. Slice and serve with topping suggestions.