Sweet Potato Quesadillas

By devogirl

This fork-and-knife quesadilla is great topped with salsa and guacamole

nutritional information
Per Quesadilla:

Calories: 355
Protein: 8 g
Total Fat: 12 g
Saturated Fat: 2 g
Carbohydrates: 57 g
Cholesterol: 0 mg
Sodium: 503 mg
Fiber: 6 g
Sugar: 9 g

Ingredients

• 2 Tbs. vegetable oil
• 1 small onion, finely chopped (1 cup)
• 2 cloves garlic, minced (2 tsp.)
• 3 cups grated sweet potatoes
• 1 small jalapeno chile, chopped
• 2 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1 cup fresh or frozen corn kernels
• 4 8-inch flour tortillas
• ....add cheese?!

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 
8 minutes. Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 
10 minutes, stirring often. Stir in corn, and cook 1 minute, or until heated through. Season with salt and pepper, if desired.

2. Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)

3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.