Sweet Potato Quesadillas

This recipe is from vegetariantimes.com

Serves 4

2 tbsp. vegetable oil

1 small onion, finely chopped (1 cup)

2 cloves garlic, minced (2 tsp.)

3 cups grated sweet potatoes

1 small jalapeno chile, chopped

2 tsp. ground cumin

½ tsp. dried oregano

1 cup fresh or frozen corn kernels

4-8 inch four tortillas

Heat oil in large skillet over medium heat. Add onion and garlic; season with salt (if desired). Cook, covered for 8 minutes. Add sweet potatoes, jalapeno, cumin and oregano; cover and cook 10 minutes, stirring often. Stir in corn and cook 1 minute or until heated through. Season with salt and pepper as needed.

Spread ½ cup filling on one half of each tortilla, leaving 1/2” border around the edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along the bottom inside edge).

Coat large skillet with cooking spray and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once. Serve with salsa and sour cream if desired.

Each serving is 355 calories, 8 g protein.