Description
Quick, kid-friendly mini veggie quesadillas filled with sweet potato, mixed vegetables, and cheese, perfect for a simple snack or light meal.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 small sweet potato, peeled and diced into 1-cm cubes
- 2–3 cups chopped veggies (bell pepper, red onion, and corn used)
- 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, to taste
- freshly-cracked black pepper, to taste
- 4–6 large flour tortillas
- 3–4 cups shredded Mexican-blend cheese
- 1 cup chopped fresh cilantro
- Your favorite salsa, guacamole and/or sour cream for dipping
Instructions
- 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 the sweet potato to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the chopped 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. Sauté for 2 more minutes. Taste and add more salt, pepper, or cumin if needed. Transfer the mixture to a large bowl and set aside. Clean the sauté pan.
- Return the sauté pan to the stove, and reduce heat to medium. Place one tortilla in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add 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 shape.
- Cook for about 30 seconds, or until the bottom of the tortilla is crisp and golden. Flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
- Transfer the quesadilla to a serving plate, slice into triangles, and repeat with the remaining ingredients.
- Serve warm, along with your favorite salsa, guacamole, or sour cream for dipping.
Notes
- You can substitute other vegetables like zucchini or spinach for the suggested mix.
- Making these quesadillas smaller makes them easy for little hands to hold.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Snack
- Method: Stovetop Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 15
- Cholesterol: 30
Keywords: Mini Veggie Quesadillas, Healthy Snack, Vegetarian Meal, Easy Lunch, Kid Friendly Dinner, Quick Recipe, Family Cooking