Easy Vegetable-Packed Quesadillas

Heat a large non-stick pan over medium heat. Add the finely diced bell peppers to the pan and cook until they are tender, about 5-7 minutes.

Add the black beans, thawed corn and taco seasoning to the pan with the peppers. Stir everything together and let it cook for another 3 minutes.

Remove the pan from the heat and transfer the vegetable and bean mixture to a bowl. Set it aside for now.

Spread about 1/4 cup of sweet potato puree evenly over each tortilla.

Mash half an avocado and spread it over the sweet potato on each tortilla.

Spread about 1/4 cup of the cooked vegetable and bean filling over the avocado on each tortilla.

Sprinkle each tortilla evenly with 1/4 cup of the shredded Pepper Jack cheese.

Lightly spray your pan with non-stick cooking spray and heat it over medium heat. Put a tortilla in the pan (cooked ingredient side up), and heat it until the tortilla is browned and the cheese is melted. Then fold the tortilla in half onto itself using a spatula. Repeat until all quesadillas are cooked.

Cut each quesadilla into wedges and serve them warm with chopped cilantro, a squeeze of lime juice, salsa, and sour cream on top. Enjoy your meal!