Sweet Potato, Veggie & Hummus Quesadillas

Charina Urban
Mar 30, 2017
2 min read

I am usually not a fan of sweet potatoes. Unless they come in fry form that is. Other than that, I tend to avoid them. A few weeks ago however, my friend made roasted sweet potatoes with just a sprinkle of salt and pepper and boy was I hooked.

So this weekend I started looking at potential sweet potato dishes to add to this weeks menu. I wanted to start simple and not go for straight sweet potatoes. I stumbled across multiple recipes for sweet potato and veggie quesadillas, but couldn't find one that sounded just right to me. So I mixed a few of them together and created my own!

I think that's probably my favorite part about cooking. I can do whatever the heck I want, push my creativity, and then eat the (usually) delicious outcome!

Although I wouldn't really qualify these as quesadillas since they didn't have all the ooey gooey-ness of loads of cheese, I couldn't really think of anything else to call them. Maybe y'all can help me figure out what to actually call them?

Anyways, I started out with tomato, purple onion, corn, black beans, sweet potato, and roasted sun dried tomato tortillas.

I put several knife slits in the sweet potatoes and microwaved them for about 4 minutes to soften them up and speed up the roasting time. I then sliced the potatoes (careful, they are hot!) and mixed them with a few tablespoons of olive oil, salt, and pepper. I roasted the sweet potatoes at 350 degrees for twenty minutes.

While the potatoes were roasting, I diced the onion and tomato and drained the corn and black beans. The onion and tomatoes I threw in a pan with olive oil, salt and pepper, and sauteed those for about five minutes until the onions were soft.

To finish off the inside mixture for the "quesadillas", I mixed the onions, tomatoes, black beans, and corn all together.

Then came assembling the "quesadillas" and doing a final cook on the tortilla. I covered half the tortilla with Cilantro Jalapeno hummus from Trader Joe's. It has a slight kick to it so I thought that would be a great extra flavor. Next, I just started layering all the veggies. Sweet potatoes went first, then the veggie mixture.

Finally, using the same pan I sauteed the veggies in, I toasted both sides of the tortilla. I'll be honest, this was tricky. Stuffing started coming out into the pan and I had to use tongs and a spatula to flip it. If you can find an easier way to flip these bad boys, I'd love to hear it, cause I'm sure I looked a mess!

Fortunately, even with that slight almost fiasco, they ended up tasting fantastic. I chose to add a few fresh avocado slices and cilantro for a burst of freshness. You could also drizzle some lime juice on them for some acid. Overall, I wouldn't qualify these as an actual quesadilla, but I would defend them as a delicious vegan option of a stuffed and toasted tortilla!