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Grilled Mediterranean Veggie Quesadillas taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Roasted Vegetable Quesadillas That'll Rock Your Pressure Cooker

These roasted vegetable quesadillas combine vibrant veggies and melty cheese, wrapped in crispy tortillas, creating a quick, easy, and delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 Skillet
  • 1 Oven
  • 1 Baking sheet
  • 1 Large bowl

Ingredients
  

Main Ingredients

  • 1 medium Red onion sliced
  • 1 medium Red bell pepper sliced
  • 1 medium Yellow bell pepper sliced
  • 1 medium Jalapeno seeded and sliced
  • 1 large Sweet potato cut into ½ inch chunks
  • 2 ½ tablespoons Olive oil
  • 4 cloves Garlic minced
  • 1 teaspoon Cumin
  • ¾ teaspoon Smoked paprika
  • ½ teaspoon Chili powder
  • ¾ teaspoon Fine sea salt
  • ¼ teaspoon Cayenne pepper or to taste
  • 1 (15 ounce) can Black beans drained and rinsed
  • 10-12 large Whole wheat flour tortillas
  • 2 cups Shredded cheddar cheese regular or dairy-free
  • Enchilada sauce for serving, optional

Instructions
 

Instructions

  • Preheat your oven to 400°F (200°C). We’re kickstarting those veggies to caramelize just right.
  • In a large bowl, toss sweet potato chunks, sliced onion, red and yellow peppers, jalapeno, olive oil, minced garlic, cumin, smoked paprika, and chili powder. Make sure everything’s evenly coated and smelling awesome.
  • Spread all those coated veggies on a baking sheet in a single layer so they roast evenly. Pop it in the oven for about 25 minutes. You’ll see them get tender and slightly caramelized at the edges.
  • Once roasted, pull veggies from the oven and let them cool just a bit. This makes it easier to handle without burning your fingers.
  • Heat a skillet over medium. Place one tortilla down, sprinkle a nice layer of cheese on half of it first. The cheese acts as glue and flavor inside the quesadilla.
  • Add a generous scoop of those roasted veggies on top of the cheese. Then fold the tortilla over so it’s a half moon. Press down a little.
  • Cook each quesadilla for about 2-3 minutes per side until the outside is crispy and golden brown. Cheese should be melty goodness inside.
  • Repeat this with all your tortillas and filling. Then, cut into wedges and serve with enchilada sauce if you want that extra hit of yum.

Notes

Serve with enchilada sauce for an extra hit of yum.