These Easy Veggie Quesadillas are 100% customizable with whatever veggies you have on hand or happen to love most. See notes above for possible ingredient variations!
- 2 tablespoons olive oil, divided
- 1 small sweet potato, peeled and diced into 1-cm cubes
- 2–3 cups chopped veggies (I used bell pepper, red onion and corn)
- 1 small jalapeño, cored and finely diced
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder (or regular chili powder*)
- fine sea salt and freshly-cracked black pepper, to taste*
- 4–6 large flour tortillas
- 3–4 cups shredded Mexican-blend cheese
- 1 cup chopped fresh cilantro
- dipping options: your favorite salsa, guacamole and/or sour cream
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
- Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
- Transfer to a serving plate*, slice into triangles, then repeat with the remaining ingredients.
- Serve warm, along with your favorite salsa, guacamole and/or sour cream for dipping.
*Chili powder: As always, I’m referring to American-style chili powder here. (If you live outside of the USA, be careful because international chili powders are much spicier.)
*S&P: I ended up using a little over 1 teaspoon fine sea salt and 1/2 teaspoon freshly-cracked black pepper, as a reference. But as always, add your desired amount of salt and pepper to taste.
*Crispy tortillas: If you would like your tortillas to be a bit more crispy, drizzle (or my preference — mist) the sauté pan with oil each time before you add the tortilla.
*Storage instructions: If you are making a big batch and would like to keep the quesadillas warm before serving, just transfer them to a sheet pan and store the quesadillas in a 200°F oven until ready to serve. Leftover quesadillas can be stored in an air-tight container and refrigerated for up to 3 days or frozen for up to 3 months.