I love sweet potatoes and Mexican food but until recently I had never thought to combine the two. I came across a similar concept on a menu and I was inspired to try it at home.
Cooked sweet potatoes already have so much flavor that it doesn’t take much to make them taste superb. A little bit of cheese goes along way in this recipe. The gooey cheese and creamy mashed sweet potatoes blend perfectly for a match made in taste bud heaven. If I hadn’t made them myself I would never in a million years guessed that these mouth-watering sweet potato quesadillas were actually good for me; but in fact they are.
Sweet potatoes are full of color which equals nutrients. They provide us with vitamin A (mostly from beta-carotene), vitamin C, vitamin B6, manganese, potassium, and fiber just to name a few. These nutrients, plus many more, work hard to keep our cells healthy, our complexion radiant, inflammation at bay, and our blood sugar levels regulated. The sweet potato truly is as nutritious as it is delicious and works perfectly in this super easy Mexican favorite.
Sweet Potato Quesadillas
makes 3 servings (1 quesadilla per serving)
3 small sweet potatoes or 2 large sweet potatoes, peeled and cubed
3 whole grain tortillas
1 tablespoon balsamic vinegar
2-3 tablespoons chopped fresh cilantro
sea salt and pepper to taste
6 tablespoons reduced fat shredded cheese
Placed cubed sweet potatoes in a saucepan and cover with water. Bring to a boil and cook for 15-20 minutes, until potatoes are soft. While potatoes are cooking preheat oven to 400 degrees F. Once potatoes are cooked, drain then place in a bowl. Use a fork to mash potatoes then season with vinegar, cilantro, salt and pepper.
Spray a large baking sheet with cooking spray. For each tortilla: sprinkle 1 tablespoon cheese on half of the tortilla, spread 1/3 of the mashed potato mixture on top of the cheese and sprinkle an additional 1 tablespoon of cheese on top the potato mixture. Fold the tortilla in half, so you get a half circle shape, and bake at 400 degrees F for 20-25 minutes, flipping once.
Cut the quesadilla in half so you get 2 triangles per person and serve warm.
Nutritional facts per serving: 193 calories, 3 g total fat, 1.5 g saturated fat, 518 mg sodium, 34 g total carbohydrates, 4 g fiber, 8 g protein
BALANCE IT OUT: To make these quesadillas into a meal pair them with a large salad, salsa, guacamole, and low fat sour cream. Since these quesadillas are so low in calories they could also be enjoyed as a snack. Generally I say that snacks should be anywhere from 100 – 250 calories and meals between 300 – 600 calories.