Loaded Veggie Quesadillas
Team: Team Joy
Host School: Twin Valley Middle High School
Age Group: Middle School
Ingredients
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.