Sweet Potato and Spinach Quesadillas

Ingredients:

  • 2 medium sweet potatoes
  • 1 cup red-wine vinegar
  • ½ cup sugar
  • 4 black peppercorns
  • 1 red onion thinly sliced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 8 6” flour tortillas
  • 5 cups baby spinach
  • 1 cup shredded mozzarella
  • olive oil
Sweet Potato and Spinach Quesadillas

Instructions:

Pierce sweet potatoes with a fork and cook in microwave on high until tender (about 15 minutes). RELISH: While potatoes cook, combine vinegar, sugar and peppercorns in a medium saucepan; bring to a boil and stir until the sugar is dissolved. Put sliced onion in a heatproof bowl and pour the hot vinegar mixture over the onion. Let stand 10 minutes before draining. Transfer drained onions to a plate to cool. Slice cooked sweet potatoes in half and scoop out flesh into a bowl. Mash with a fork and add salt and pepper to taste. Divide filling onto four tortillas and spread thinly. Top each sweet potato tortilla with a heaping cup of spinach, ¼ cup mozzarella cheese and another tortilla. Heat a large non-stick skillet over medium-high heat. Lightly oil skillet and transfer 1 quesadilla; cook until quesadilla is crisp and cheese is melted (about 3 minutes/side). Transfer cooked quesadilla to serving and repeat with remaining quesadillas. Cut cooked quesadillas in quarter and serve each with ¼ cup pickled red onion.

This dish has more calcium than a glass of milk and you get an immune boost from the sweet potatoes.

Yield: 4 servings.

Nutritional Facts:

1 serving: 391 calories, 13.8 g fat (4.7 g saturated), 18 mg cholesterol, 750 mg sodium, 52 g carbohydrate, 6 g fiber, protein 14 g