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We have this vegetarian place near Providence called Garden Grille. It has become one of my favorite vegetarian restaurants in RI. On their menu is a delicious butternut squash quesadilla!  I don’t have their recipe, so I was inspired to invent this one.

Kevin normally makes all the quesadillas at our house, so when I made this for the first time, I decided to include step-by-step photos so its easy to make it again and again. Enjoy!



  1. Preheat oven to 400 degrees Fahrenheit. Rinse and peel sweet potatoes. Slice 1/4 inch thick and place in a large mixing bowl. 
  2. Toss sweet potatoes with olive oil, salt, pepper and garlic powder. Place on baking sheets lined with foil and bake for 25 minutes.
  3. Place 1 tortilla on clean dinner plate and sprinkle with 1/4 cup of cheese.
  4. Layer cooked sweet potatoes on top of cheese.
  5. Layer cooked mashed black beans on top of sweet potatoes.
  6. Layer avocado on top of black beans.
  7. Sprinkle 1/4 cup of cheese on top of avocado.
  8. Heat 1 T of butter or butter substitute in a pan on medium/low heat.
  9. Once butter has melted, place assembled tortilla into the pan and place the other tortilla on top.
  10. Place foil over the top of the pan and then place lid/cover over the top of the quesadilla (as a weight). Cook on one side for 2-3 minutes (until golden brown on bottom). Flip and repeat on other side.
  11. Slice into 8 equal pieces and repeat to make 1 more quesadilla with ingredients.
  12. Serve quesadilla with salsa or sour cream.

5 Responses

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  1. Julie

    I made these 2 nights ago and they are absolutely delicious. This recipe is definitely a keeper! Thanks for sharing!

  2. @ Julie…thanks! They are so so tasty…and so much cheaper when you make them at home. Congratulations to you too!! So exciting :)

  3. Littles, PB&J


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