Sweet & spicy quesadillas


1-2 tablespoons Extra Virgin Olive Oil (or oil of preference for sauteing vegetables)
1/4 large red onion, thinly sliced
1 clove garlic, minced
1 sweet potato, chopped and steamed
2 large porabello mushrooms, sliced
1-2 yellow, green, orange or red bell peppers, thinly sliced
Sea salt & freshly ground pepper or Cumin Salt
Red pepper flakes, optional
1 cup Monterrey Jack cheese, shredded
4-6 flour tortillas


1. Steam chopped sweet potatoes in microwave (or roast in oven at 425 for 20 min, if desired), and set aside.

2. In a large skilled warm olive oil over medium heat.

3. Add thinly sliced onion and garlic.

4. Saute onion until transparent and just beginning to caramelize.

5. Add in portabello mushrooms and sliced peppers.

6. Saute until vegetables are tender.

7. Stir in sweet potatoes.

8. Season with salt, pepper and red pepper flakes (if using).

9. Continue to saute until vegetables combined and cooked through. Turn off heat.

10. In a second skillet, over medium heat, place tortilla.

11. Spoon vegetables over tortilla, top with 1/4 cup of Monterey Jack and second tortilla.

12. Continue to cook in skillet until cheese is melted and pan side of tortilla is golden.

13. Flip quesadilla to opposite side and cook until flipped side is golden.

14. Remove from skillet and slice into 4-6 segments.

15. Repeat process for any remaining ingredients.

16. Serve with fresh salsa and guacamole.

This recipe is courtesy Alison Bickel at This Homemade Life.