Fiesta Sweet Potato Quesadillas
Ingredients
1.5 cup onion finely chopped
2 cloves garlic minced
3-4 TB olive oil
4 cup sweet potato grated peeled
1 tsp chili powder
1-2 tsp cumin ground
pinch cayenne
salt to taste
black pepper to taste
1 cup cilantro finely minced
lime juice to taste
1 cup sharp cheddar cheese
8 tortillas
sour cream for serving
Cooking Instructions
Preheat the oven to 350ºF. In a large pan set over medium heat, saute the onions and garlic in 3 tablespoons of the oil until the onions are translucent.
Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered for about 8-10 minutes, stirring every few minutes.
When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Add the cilantro, if using. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
To bake the quesadillas, do as follows: Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Bake until the cheese is fully melted and quesadillas are hot, approximately 15 minutes.
Serve with more fresh lime, sour cream, and salsa if you have it.
Fiesta Sweet Potato Quesadillas
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: 7
Calories: 304 Per Serving
Meal Type
Nutrition Facts
Calories: 304kcal | Carbohydrates: 37g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 397mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11183IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 2mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Pescatarian
Ingredients
1.5 cup onion finely chopped
2 cloves garlic minced
3-4 TB olive oil
4 cup sweet potato grated peeled
1 tsp chili powder
1-2 tsp cumin ground
pinch cayenne
salt to taste
black pepper to taste
1 cup cilantro finely minced
lime juice to taste
1 cup sharp cheddar cheese
8 tortillas
sour cream for serving
Cooking Instructions
Preheat the oven to 350ºF. In a large pan set over medium heat, saute the onions and garlic in 3 tablespoons of the oil until the onions are translucent.
Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered for about 8-10 minutes, stirring every few minutes.
When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Add the cilantro, if using. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste.
To bake the quesadillas, do as follows: Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Bake until the cheese is fully melted and quesadillas are hot, approximately 15 minutes.
Serve with more fresh lime, sour cream, and salsa if you have it.