How To Make Sweet Potato, Peanut Butter & Chilli Quesadillas
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 red chilli, seeded and minced
- 1/2 cup creamy peanut butter
- 4 large flour tortillas
- Salt and pepper to taste
- Optional toppings: salsa, guacamole, sour cream
Instructions
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Preheat the oven to 400°F (200°C).
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Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 20-25 minutes or until tender and lightly browned.
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In a large skillet, heat some olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
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Add the minced garlic and chilli to the skillet and cook for an additional minute.
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Remove from heat and stir in the roasted sweet potatoes and creamy peanut butter until well combined. Season with salt and pepper.
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Lay out the flour tortillas on a clean surface. Divide the sweet potato mixture evenly among the tortillas, spreading it out in an even layer. Fold the tortillas in half to form quesadillas.
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In a large skillet or griddle, heat some olive oil over medium heat. Cook the quesadillas for about 2-3 minutes on each side or until golden brown and crispy.
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Remove from heat and let cool slightly before cutting into wedges. Serve with optional toppings like salsa, guacamole, or sour cream.
Nutrition
- Calories : 395kcal
- Total Fat : 20g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 442mg
- Total Carbohydrates : 46g
- Dietary Fiber : 7g
- Sugar : 7g
- Protein : 12g
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