Quesadillas—the easiest crave-worthy weeknight meal. You can make them in less than 20 minutes and use whatever veggies you have sitting in your fridge. With a few simple adjustments, they can be as nutritious as they are delicious. The buttery, cheese-oozing quesadillas you might get at your favorite Mexican restaurant are delicious, of course, but also might leaving you feeling less-than-great. Instead, you can make your own veggie-packed quesadillas that provide protein, fiber, and healthy fats. Try using a whole wheat tortilla (hi fiber, vitamins and minerals) and adding tons of veggies, beans, and a little bit of cheese to pull it all together. While this recipe features sweet potatoes and avocado, you can’t go wrong with any veggies + spices + cheese combo, so feel free to experiment with your favorites!

Vegetarian Quesadilla

Serves: 4

Ingredients:

4 whole wheat tortilla
1 cup of black beans, rinsed and drained
2/3 cup sharp cheddar cheese, shredded
1 red bell pepper, sliced
1 yellow onion, sliced
1 avocado
1 sweet potato, peeled and chopped
1 Tb olive or avocado oil
4 tsp lime juice (about 1 lime)
1.5 tsp cumin
1.5 tsp chili powder
1 tsp garlic powder
salt and pepper, to taste
optional: 1/4 tsp cayenne powder
Serving suggestions: salsa, Greek yogurt, guacamole, fresh cilantro

Instructions:

Preheat oven to 375° F
Add sweet potato, pepper, and onion to parchment lined baking sheet. Toss with olive oil and spices (cumin, chili powder, garlic powder, salt and pepper). Bake for about 20 minutes (until softened).
In a small bowl, mash avocado and mix in lime juice
Heat about 1 tsp olive or avocado oil in a large pan over medium-low heat. Add tortillas to pan.
Spread mashed avocado and cheese on tortillas. Then layer the following on one side of the tortillas: black beans, pepper, onion, and sweet potato.
Fold the tortillas and cook on each side for 2-3 minutes (folding, instead of layering two tortillas, makes it easier to flip).
Remove from heat. Cut and enjoy!