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Recipes

Sweet Potato Quesadillas

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

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Servings
4

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

Preparation

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.

Nutrition Information

  • Serving Size 1 quesadilla
  • Calories 355
  • Carbohydrate Content 57 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 503 mg
  • Sugar Content 9 g