INGREDIENTS
▢4 Medium Flour Tortillas
▢1 Large Sweet Potato
▢2 Avocados
▢½ Cup Black Beans Rinsed and Drained
▢¼ Cup Corn Rinsed and Drained
▢1 Mini Red Pepper
▢1 Mini Orange Pepper
▢1 Tsp Jalapeno Diced-Optional
▢1 Tbsp Easy Homemade Taco Seasoning Or Store Bought Mix Packer
▢1 cup Cheddar or Pepper Jack Cheese
▢1 Tbsp Butter For Pan Frying
▢2 Tsp Olive Oil Divided
Suggested For Serving
▢Fresh Cilantro
▢Lime Juice
▢Your Favorite Salsa
▢Sour Cream
INSTRUCTIONS
Prepare Filling
Use a fork to poke several holes into the sweet potato and drizzle with 1 tsp olive oil. You can also sprinkle with a small amount of salt and pepper. Wrap the sweet potato in paper towels and microwave for 8 minutes or until very tender.
Dice jalapeno and peppers removing the ribs and seeds. Add diced peppers and jalapeno I (fusing) to a large pan and cook until tender, about 5-7 minutes. Then add black beans, corn, and taco seasoning and stir to combine cooking for another 3 minutes. Pour into a bowl and set aside.
Assemble the Quesadilla
Lightly spread butter over one side of the tortilla. On the other side spread about 3 tbsp of sweet potato over the tortilla. Next mash half of the avocado over the sweet potato. Add about ¼ cup of the veggie/bean filling over the top of the avocado. Finally, sprinkle a generous amount of cheese over top.
Place the butter side of the tortilla down on the warm pan and cook over medium heat until the tortilla is browned and the cheese is melted. Carefully fold the tortilla in half onto itself using the spatula. Repeat until all tortillas are filled and cooked. Slice and serve warm with suggested toppings and enjoy!
