Sweet Potato and Spinach Quesadillas

By LyndaD

Ingredients

• Calories per serving:
• 2 2 2 medium sweet potatoes (1 pound total)
• 1 1 1 cup red-wine vinegar
• 1/2 1/2 1/2 cup sugar
• 4 4 4 black peppercorns
• 1 1 1 large red onion, sliced
• 1/4 1/4 1/4 teaspoon kosher salt
• 1/4 1/4 1/4 teaspoon freshly ground black pepper
• 8 8 8 (6-inch) flour tortillas
• 5 5 4 cups baby spinach (about 4 ounces)
• 1 1 1 cup shredded part-skim mozzarella
• 4 4 4 teaspoons olive oil
• Preparation
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• Print
• 10 Time: 10 minutes
• 39 Time: 39 minutes
• 49 Time: 49 minutes
• 4 1 4 servings (serving size: 1 quesadilla)
• Nutritional Information
• 391 391 391
• Fat per serving:
• 13.8 13.8g 13.8g
• Saturated fat per serving:
• 4.7 4.7g 4.7g
• Monounsaturated fat per serving:
• 6.9 6.9g 6.9g
• Polyunsaturated fat per serving:
• 1.6 1.6g 1.6g
• Protein per serving:
• 14 14g 14g
• Carbohydrates per serving:
• 52 52g 52g
• Fiber per serving:
• 6 6g 6g
• Cholesterol per serving:
• 18 18mg 18mg
• Iron per serving:
• 4 4mg 4mg
• Sodium per serving:
• 750 750mg 750mg
• Calcium per serving:
• 352 352mg 352mg
• to to Know
• This dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes.
• Sarah Copeland

Details

Servings 4
Preparation time 10mins
Cooking time 49mins
Adapted from Facebook.com

Preparation

Step 1

Preparation

1. Microwave potatoes on high until tender (about 15 minutes).

2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

3. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.4. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

Nutritional Information
Calories per serving:
391
Fat per serving:
13.8g
Saturated fat per serving:
4.7g
Monounsaturated fat per serving:
6.9g
Polyunsaturated fat per serving:
1.6g
Protein per serving:
14g
Carbohydrates per serving:
52g
Fiber per serving:
6g
Cholesterol per serving:
18mg
Iron per serving:
4mg
Sodium per serving:
750mg
Calcium per serving:
352mg
Good to Know
This dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes.