Description
A cozy, flavorful meal featuring roasted sweet potatoes, creamy pumpkin sauce, and crispy quesadillas.
Ingredients
Scale
- 8 flour tortillas (soft taco size)
- 1 cup pumpkin puree
- 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
- Olive oil or butter (for cooking)
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- 4 cups sweet potatoes (cubed)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop sweet potatoes into uniform cubes, about 1 inch thick.
- Toss sweet potato cubes with olive oil, salt, pepper, and garlic powder in a large bowl.
- Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through.
- Spread pumpkin puree on 4 tortillas, sprinkle with cheese, then top with the remaining tortillas.
- Heat a non-stick skillet over medium heat, cooking each quesadilla for 2-3 minutes on each side until golden and crisp.
- Cut the quesadillas into wedges and serve warm alongside the roasted sweet potatoes.
Notes
Feel free to customize with toppings like avocado, salsa, or fresh greens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: taco bowls, sweet potatoes, vegetarian, cozy meal, fall recipe, pumpkin