These black bean, sweet potato, zucchini quesadillas have become a family dinner favorite and a great way to integrate more vegetables into our kids’ meals. I make sure to prepare enough for leftovers because they make an easy, nutritious school lunch. Not a fan of some of the vegetables? These quesadillas are easy to alter to your family’s tastes by subbing ingredients.
Ingredients:
- 1/2 white onion chopped
- 1 bell pepper chopped (any color you like)
- 1 small zucchini chopped
- 1 small sweet potato chopped (*You can use peeled or unpeeled- your choice. The smaller you chop the potatoes, the faster the will cook.)
- 1 can black beans rinsed (*You can substitute pinto, navy, or kidney beans)
- 1/2 teaspoon salt
- 1/8 teaspoon chili powder (*I like chipotle chili powder here, but you can use any)
- 1/8 teaspoon cumin
- 1/8 teaspoon coriander
- 1/8 teaspoon oregano
- 1 cup grated cheese
- 16 corn tortillas
- 2 Tablespoons olive oil for cooking
- Salsa, sour cream, guacamole, cilantro all make great toppings.
- After chopping vegetables, add 1 Tablespoon of olive oil to a medium saucepan (or my personal favorite- an enameled cast iron pan-sauté the onion, sweet potato, and peppers using medium heat until the onions sweat.
- Cover with a lid for 5 minutes to steam the sweet potatoes.
- Add the zucchini, beans, salt, and spices and sauté an additional 3 minutes until zucchini is tender. Cover with lid until ready to build quesadillas.
- In a separate skillet or large saute pan, add 1 Tablespoon of olive oil.
- Place tortillas in single layer and top each with 1-2 Tablespoons of cheese and 1/4 cup of the vegetable filling.
- Top that with another Tablespoon of cheese and another tortilla. Allow cheese to melt and tortilla to crispen (2-3 minutes).
- Flip quesadillas with a spatula and allow other side to cook (1-2 minutes).
- Place on a plate, add the toppings of your choice and enjoy!
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