Sweet Potato Quesadillas
Shopping List
- 1 tbsp olive oil
- 4 green onions, sliced, white and green parts separated
- 1 celery stick, diced
- 2 large sweet potatoes, peeled and diced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 tsp each coarse salt, fresh cracked pepper, ground cummin
- 1/4 tsp chili powder
- 1 red bell pepper, diced
- 1 jalapeno, minced
- 1/4 cup chopped fresh cilantro
- 4 whole grain flour tortillas
- 1/2 cup crumbled queso fresco cheese (you can substitute with light feta cheese)
Instructions
In a large skillet, heat oil over medium-high heat. Cook while parts of green onion, celery, sweet potato, beans, salt, pepper, cumin and chili powder until onions are tender and sweet potatoes are starting to brown. Stir in red pepper and jalapeno, cook stirring often until sweet potatoes are tender, about 10 minutes. Remove from heat and stir in remaining green onion and cilantro.
Arrange sweet potato mixture on one half of each of the tortillas. Sprinkle with queso fresco (or light feta) and fold tortilla in half to cover filling.
Grill over medium heat, on greased grill, turning once, until crisp and golden on both sides, about 5 minutes. Cut into wedges with serrated knife.
Serve warm with fresh salsa and limes.
Yields 4 servings.
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