Name: Loaded Veggie Quesadillas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-Inspired
Ingredients: 1 large red bell pepper, sliced thinly; 1 large yellow bell pepper, sliced thinly; 2 medium sweet potatoes, peeled and sliced into thin rounds; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¼ teaspoon ground allspice; ½ teaspoon chili powder; Drizzle of olive oil; Salt and pepper, to taste; 1 can (400 g) black beans, rinsed and drained; ½ teaspoon ground cumin; ½ teaspoon ground coriander; Salt and pepper, to taste; 1 large ripe avocado; Squeeze of fresh lemon juice, to taste; Salt and pepper, to taste; 2 large tortilla wraps (gluten-free if needed); 50 g cream cheese (or dairy-free alternative); 75 g extra mature cheddar cheese (or vegan cheddar alternative)

Description

These loaded veggie quesadillas are filled with roasted sweet potatoes, colorful peppers, black beans, guacamole, cream cheese, and cheddar for a hearty, flavorful, and wholesome meal that’s crispy on the outside and cheesy on the inside.

Ingredients

1 large red bell pepper, sliced thinly
1 large yellow bell pepper, sliced thinly
2 medium sweet potatoes, peeled and sliced into thin rounds
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground allspice
½ teaspoon chili powder
Drizzle of olive oil
Salt and pepper, to taste
1 can (400 g) black beans, rinsed and drained
½ teaspoon ground cumin
½ teaspoon ground coriander
Salt and pepper, to taste
1 large ripe avocado
Squeeze of fresh lemon juice, to taste
Salt and pepper, to taste
2 large tortilla wraps (gluten-free if needed)
50 g cream cheese (or dairy-free alternative)
75 g extra mature cheddar cheese (or vegan cheddar alternative)

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Instructions

Preheat oven to 220°C (425°F).
Arrange peppers and sweet potatoes on a roasting tray. Season with cumin, coriander, allspice, chili powder, salt, and pepper. Drizzle with olive oil and toss to coat. Roast for 30 minutes until tender and caramelized.
In a saucepan, heat black beans with cumin, coriander, salt, and pepper. Lightly mash and warm through.
Mash avocado in a bowl with lemon juice, salt, and pepper to make guacamole.
Spread cream cheese on one half of each tortilla and black bean mixture on the other. Add guacamole, roasted vegetables, and sprinkle with grated cheddar. Fold tortillas in half.
Heat a lightly greased skillet over medium heat. Cook each quesadilla for 5 minutes per side until golden and crisp.
Slice into wedges and serve hot.

Notes

Use vegan cream cheese and cheddar for a dairy-free version.
Add jalapeños or extra chili for more heat.
Include lentils or tofu for extra protein.
Swap in other vegetables like mushrooms or zucchini.
Use gluten-free tortillas if needed.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 quesadilla
Calories: 480
Sugar: 6g
Sodium: 540mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 11g
Protein: 17g
Cholesterol: 25mg