Vegetable Quesadillas with Roasted Sweet Potatoes & Lime Sour Cream
Family Friendly

Vegetable Quesadillas

with Roasted Sweet Potatoes & Lime Sour Cream

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Prosciutto
    add 3 oz Antibiotic-Free Prosciutto View recipe
    • Keep it Vegetarian

    From the Test Kitchen

    We’re filling these rich, flavorful quesadillas with two kinds of cheese (cheddar and monterey jack) and tender zucchini and peppers sautéed with piquant spices like ancho chile powder and smoked paprika. For hearty compliment, we're serving it all alongside roasted sweet potatoes with a zesty sour cream drizzle.
    CLICK FOR RECIPE CARD

    Get Plans

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Vegetable Quesadillas with Roasted Sweet Potatoes & Lime Sour Cream
    Title
    • 8 Flour Tortillas
    • 1 Zucchini
    • 1½ lbs Sweet Potatoes
    • 1 Lime
    • 2 Poblano Peppers
    • 1 Yellow Onion
    • ½ cup Sour Cream
    • ½ cup Guacamole
    • 2 Tbsps Grated Cotija Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 oz Shredded Monterey Jack Cheese
    • 2 oz White Cheddar Cheese
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Grate the cheddar on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    Prepare & roast the sweet potatoes
    2 Prepare & roast the sweet potatoes

    Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Make the filling & assemble the quesadillas
    3 Make the filling & assemble the quesadillas

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced onion, and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Top one half of each tortilla with the prepared cheeses and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

    Cook the quesadillas & serve your dish
    4 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt. Halve each cooked quesadilla. Serve the quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and cotija. Enjoy!

    Tips from Home Chefs

    Get Plans

    Vegetable Quesadillas

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Grate the cheddar on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.

    2 Prepare & roast the sweet potatoes

    Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & roast the sweet potatoes
    Make the filling & assemble the quesadillas
    3 Make the filling & assemble the quesadillas

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers, sliced onion, and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Top one half of each tortilla with the prepared cheeses and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

    4 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt. Halve each cooked quesadilla. Serve the quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and cotija. Enjoy!

    Cook the quesadillas & serve your dish
    Browse Steps
    1 of 4