Loaded Veggie Quesadillas

Team: Team Joy

Host School: Twin Valley Middle High School

Age Group: Middle School


6 sweet potatoes

4 red peppers

2 yellow peppers

1 red onion

4 cups black beans

1 tsp. chili powder

1 tsp. cumin

1 tsp. coriander

2 T. salt

1 tsp.  pepper

Large tortillas

10 cups grated cheddar

Salsa ingredients:

16 plum tomatoes

6 cloves of garlic

2 lemons

1 cup red onion chopped

1 cup chopped cilantro

Salt and pepper

1 1/2 cups water

Olive Oil

Lime sauce:

3 cups sour cream plus 5 limes squeezed and zested.


Preparation Instructions

Preheat oven to 425  Fahrenheit

Chop peppers into thin slices. Peel sweet potatoes and chop. Place the veggies in a large roasting tray sprinkle with cumin, coriander,  allspice and chili powder, seasoned with salt and pepper. Drizzle with olive oil toss everything together to coat then roast for about 30 minutes. Use a pastry cutter to mash black beans and add spices cumin  and coriander and warm on stove with 3/4 cup water.


Salsa: Dice plum tomatoes and red onion and cilantro  mix garlic, salt, pepper and juice from one lemon.


Sauce: Mix 3 cups of sour cream and juice and the zest of 4 limes together.