Recipe from Erhardts Eats
I love making this quesadilla as a meal prep. This recipe from Erhardts Eats elevates the quick and dirty quesadilla into a full meal packed with protein and vegetables. With all of the components prepped ahead of time, the quesadilla comes together super quickly when you are ready to eat. I highly recommend!
4 medium flour tortillas
1 large sweet potato
1/2 cup black beans rinsed and drained
1 mini red pepper
1 mini orange pepper
1 tbs taco seasoning
1 cup queso cheese
1 tbs butter for frying
2 tbd olive oil
Fork holes in sweet potato and drizzle with 1 tbs olive oil. Wrap in paper towels and microwave for 8 min or cook at 425*F for 45-50min until tender. Once cool, store in tupperware until ready to serve.
Dice peppers, removing ribs and seeds. Add to large pan and cook until tender, about 5-7min. Then add black beans, corn, and taco seasoning and stir, cooking for 3 min. Let cool and then store in tupperware until ready to eat.
When you are ready to assemble, lightly spread butter over one side of the tortilla. On other side spread a good chunk of sweet potato (about 3 tbs) and mash half an avocado. Add 1/4 cup veggie and bean mixture and then sprinkle generous amount of cheese.
Cook open over medium heat until melted. Carefully fold in half.