Spicy, sweet, and perfect topped with salsa and guacamole, vegetarian sweet potato quesadillas are a nutritious spin on a dinner classic.
- 2 teaspoons coconut oil, divided
- ½ cup chopped yellow onion (about 1 small)
- 1 clove garlic, minced
- 1 cup peeled and grated sweet potato (about 1 medium)
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup black or pinto beans, drained and rinsed (optional)
- 6 10-inch tortillas
- 3/4 cup shredded cheddar cheese, divided
- Place 1 teaspoon coconut oil in a large skillet over medium heat. Add garlic and onion, and cook until fragrant and just starting to brown, about 2 minutes.
- Add grated sweet potato, oregano, chili powder, cumin, cayenne, salt, and pepper. If using beans, add them now. Stir well and cover. Cook for 10 minutes, or until sweet potato has softened. Stir once, halfway through cooking. Remove from heat, taste, and adjust seasonings as needed. Set aside.
- Add remaining coconut oil to another large skillet, and place it over over medium-low heat. Swirl to coat pan with oil. (Optional if your tortillas contain oil)
- Place one tortilla in the heated pan and spread ⅓ of the sweet potato mixture on top, leaving about an inch of space around the edges. Sprinkle ¼ cup shredded cheese over sweet potato mixture and top with a second tortilla.
- Cook 4-5 minutes, or until bottom tortilla is a golden brown and cheese is starting to melt. Flip, and cook another 3-4 minutes, or until bottom tortilla has browned.
- Transfer to a plate, and repeat with remaining tortillas.
- Slice quesadillas into quarters and serve.
- Category: Tex-Mex
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: quesadilla, sweet potato