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Vegetable Quesadillas - Our Kind of Wonderful

Vegetable Quesadillas

These quesadillas have become a quick favorite over here! They are quick, easy, and delicious. We try to have meatless meals at least twice a week, and often times I’m just not in love with what we try. But, these quesadillas are seriously some of the best things ever. We’ve had them over and over again, and they’re already on the menu for next month too!

Ingredients

3 peeled sweet potatoes, diced into half inch pieces
3 Tbsp. olive oil
1 red bell pepper, seeded and cut into bite size pieces
1 green bell pepper, seeded and cut into bite size pieces
1 small yellow onion, peeled and cut into bite size pieces
1 lb. shredded Monterey Jack cheese
4 cups cooked white rice
1 15 oz. can refried black beans
8 large flour tortillas
-- For the Sauce --
1 finely minced chipotle pepper in adobo sauce
1 - 1/2 cups ranch dressing

Instructions

1
Preheat the oven to 400 degrees.
2
Line a cookie sheet with parchment paper, then lay the sweet potatoes on it in a single layer. Drizzle 2 Tbsp. olive oil onto the sweet potatoes. Bake in the oven for 15 to 18 minutes, or until they are lightly browned and tender; set aside.
3
Add the last Tbsp. of olive oil to a large frying pan and heat over high heat. Saute the peppers and onions for 4 to 5 minutes, or until they are lightly browned. Set aside.
4
For the Sauce: add the chipotle pepper and ranch to a small bowl and mix until combined. Cool in the fridge before serving.
5
To prepare your quesadillas heat a griddle or frying pan to medium heat. Add 1 tortilla, and evenly spread the beans over 1/2 of the tortilla. Cover with beans, some rice, peppers, onion, and sweet potatoes, then top with cheese.
6
Fold the other half over and cook on both sides until browned, about 2 to 3 minutes per side.
7
Slice and serve with sauce or just sour cream.

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