Sweet Potato and Pepper Quesadillas


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Holy August! How is it August already? Summer always seems to fly by. This recipe has me excited for fall.. I know… I’m already dreaming of pumpkin spice errrrthing! It has me thinking of fall because it has one of my favorite fall ingredients. SWEET POTATOES! As some of you may know I’ve historically been a pretty picky eater. In the past two or three years I really grew to appreciate sweet potatoes. Guess I just never had them right in the past?!?



I love to make extra of the potatoes and peppers and use it for breakfast burritos. Cook up your favorite breakfast protien(s) and throw it in a tortilla with a melty cheese and you have a super easy breakfast. I personally like to add Tempeh and Eggs.



Sweet Potato and Pepper Quesadillas

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 2 medium Sweet Potatoes
  • 1 Roma Tomato
  • 2 Bell Peppers
  • 1 Yellow Onion
  • 1 tbsp Creole Seasoning
  • 1 Lime
  • 1 cup Cheddar Cheese
  • 1 cup Mozzarella Cheese
  • 4 large Flour Tortillas
  • Cilantro for garnish
  • Sour Cream for garnish
  • Salsa for garnish

Instructions

  1. Roast Sweet Potatoes: Preheat oven to 450 degrees. Peel and wash sweet potatoes. Cut into 1/2 inch pieces. Toss onto a baking sheet with a drizzle of olive oil, salt and pepper. Roast, tossing halfway through, for 30 minutes.

  2. Prep produce: Wash and dice peppers, onion and tomato. Wash and chop cilantro. Cut the lime into slices and set aside.

  3. Cook Vegetables: In a large pan, over medium heat add a drizzle of olive oil and onions. After onions are translucent (about 5 minutes) add peppers and tomatoes. Cook until sweet potatoes are done, mixing occasionally. Once the sweet potatos are done add them to the pan and add the Creole seasoning and cook for another 2-3 minutes (or until fragrant). Add more spice if you wish.

  4. Assemble Quesadillas: Turn the broiler to 500 degrees. Place tortillas on a baking pan. Fill half with cheese and vegetable mixture. Fold over the tortilla to make a quesadilla. Bake for 2-3 minutes, flipping halfway thru.

  5. Enjoy: Cut into four pieces with a pizza cutter. Serve with salsa, cilantro, sour cream or your favorite sauce. I used a green goddess dressing along with salsa and it was amazing!



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