Crispy tortillas packed with creamy sweet potatoes, cheese, and vibrant spices for a quick flavorful bite.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced
02 - 1/2 red onion, finely chopped
03 - 1 small red bell pepper, diced
04 - 1 clove garlic, minced
→ Dairy
05 - 1 1/2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
→ Pantry
06 - 1 tablespoon olive oil
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon smoked paprika
10 - Salt and pepper, to taste
→ Tortillas
11 - 4 large flour tortillas
# Directions:
01 - Place diced sweet potatoes in a pot of salted water and boil until fork-tender, about 10 minutes. Drain and roughly mash with a fork, leaving some texture.
02 - Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic; sauté until softened, approximately 4 minutes. Stir in mashed sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2 minutes then remove from heat.
03 - Lay a tortilla flat on a clean surface. Spread one quarter of the sweet potato mixture over half the tortilla and sprinkle with shredded cheese. Fold tortilla in half. Repeat with remaining tortillas.
04 - Warm a clean non-stick or cast-iron skillet over medium heat. Place filled tortillas in the skillet, cooking 2 to 3 minutes per side while pressing down gently, until golden and cheese is melted.
05 - Transfer cooked quesadillas to a cutting board and slice into triangles. Serve immediately, optionally accompanied by salsa, sour cream, or guacamole.
