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Vegetarian Freezer Meals Sweet Potato Quesadillas

320kcal
Print
Prep 25 minutes
Cook 1 hour
Total 1 hour 25 minutes
Easy vegetarian freezer meals: sweet potato quesadillas with black beans, corn, and cheese. Perfect make-ahead meal prep that cooks from frozen in minutes.
Servings 10 quesadillas
Course Dinner
Cuisine Mexican-Inspired

Ingredients

Main Ingredients
  • 1.5 pounds sweet potatoes about 2 large potatoes
  • 1 tablespoon olive oil
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
  • 15 ounce black beans canned, drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 4 ounce diced green chiles canned, drained
  • 0.5 cup red onion finely chopped
  • 0.25 cup fresh cilantro chopped
  • 2 cups Monterey Jack cheese shredded
  • 10 large flour tortillas 10-inch size
  • cooking spray

Equipment

  • oven
  • baking sheet
  • fork
  • large bowl
  • rubber spatula
  • knife
  • cutting board
  • measuring cups
  • measuring spoons
  • skillet or griddle
  • spatula

Method

  1. Preheat your oven to 400 degrees Fahrenheit. Pierce the sweet potatoes several times with a fork, place them on a baking sheet, and roast for 45-60 minutes until very tender when pierced with a knife. Let cool completely, then remove the skins and mash the flesh in a large bowl with a fork until smooth.
  2. Add the olive oil, cumin, chili powder, salt, pepper, black beans, corn, green chiles, red onion, and cilantro to the mashed sweet potatoes. Stir gently with a rubber spatula until all ingredients are evenly combined.
  3. Lay a tortilla flat on a clean work surface. Spread 1/2 cup of the sweet potato filling evenly over one half of the tortilla, then sprinkle with 3 tablespoons of shredded cheese. Fold the other half of the tortilla over the filling to create a half-moon shape. Repeat with remaining tortillas and filling.
  4. To freeze, place the assembled, uncooked quesadillas in a single layer on a parchment-lined baking sheet and freeze for 1 hour until firm. Transfer the frozen quesadillas to a large freezer bag or airtight container, separating layers with parchment paper.
  5. To cook from frozen, heat a large skillet or griddle over medium heat and lightly coat with cooking spray. Cook each quesadilla for 3-4 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crisp and the filling is heated through.

Notes

Let sweet potatoes cool completely before handling. Freeze quesadillas in a single layer first to prevent sticking.