Sweet Potato Quesadillas Recipe

Mashed sweet potatoes give these quesadillas a boost of flavor and nutrients. 

Ingredients

2 small sweet potatoes
2 medium red, yellow or orange bell peppers, cut into ½-inch strips
1 medium yellow onion, cut into ½-inch strips
½ tablespoon olive oil
Salt and pepper to taste
1 teaspoon minced garlic
Cooking spray
4 (8-inch) whole-wheat tortillas
1 cup shredded pepper jack or cheddar cheese

Directions

Before you begin: Wash your hands.

1. Heat oven to 400°F (204°C).
2. Wash potatoes well. Wrap in aluminum foil and bake approximately 45 minutes or until easily pierced with a fork. Remove from oven. Unwrap potatoes and remove flesh from the skins and mash the flesh. Keep warm. (You can microwave the potatoes to reduce cooking time. Wash the potatoes, pierce with a fork five to six times and microwave on high for 5 to 7 minutes depending on the size of the potato).
3. Heat oil in a large nonstick skillet over medium-high heat. Add peppers, onion, salt and pepper, and cook 10 to 12 minutes or until tender. Add garlic and sauté 2 more minutes. Remove from heat and keep warm.
4. Coat a medium nonstick skillet with cooking spray and heat over medium-high heat. Add 1 tortilla to skillet and sprinkle with ¼ cup cheese. Heat until cheese begins to melt. Spread approximately ¼ of mashed potatoes over ½ of tortilla; top with ¼ of pepper and onion mixture (use slotted spoon for pepper and onion mixture to drain off excess moisture). Fold tortilla closed over the filling and cook approximately 1 to 2 minutes on each side or until browned. Remove quesadilla from heat and keep warm.
5. Repeat step four with additional 3 tortillas. Serve with tomato salsa and sour cream, if desired.

Nutrition Information

Serving size: 1 quesadilla
Serves 4

Calories: 333; Total Fat: 11g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 424mg; Total Carbohydrates: 47g; Protein: 14; Dietary Fiber: 6g; Sugars: 8g.