Sweet Potato and Cheese Quesadillas

To make sweet potato and cheese quesadillas, start by sautéing finely chopped onions and minced garlic in olive oil until the onions are translucent. Then, add grated sweet potatoes along with chili powder, ground cumin, and cayenne pepper, cooking covered for about 10 minutes until tender. Season with salt, black pepper, and lime juice. Spread the filling on corn tortillas, top with sharp cheddar cheese, and bake at 350°F (180°C) for about 15 minutes until the cheese melts. Finally, fold the tortillas and serve with lime juice, sour cream, and salsa.

Yes, sweet potato and cheese quesadillas are suitable for a vegetarian diet as they are made with plant-based ingredients like sweet potatoes, onions, and cheese. Just ensure that the cheese you use is vegetarian-friendly, as some cheeses may contain animal rennet.

For a dairy-free option in sweet potato quesadillas, you can substitute sharp cheddar cheese with vegan cheese alternatives made from nuts or soy. Nutritional yeast can also be sprinkled for a cheesy flavor without dairy. Additionally, you can use mashed avocado for creaminess.

To store leftover sweet potato and cheese quesadillas, let them cool completely, then wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them, which can last up to 2 months. Reheat in the oven or on a skillet for best results.

Sweet potato and cheese quesadillas pair well with a variety of side dishes. Consider serving them with a fresh salad, guacamole, or a side of black beans for added protein. You can also serve them with a zesty corn salsa or a simple avocado salad to complement the flavors.