Sweet potato and spinach quesadillas
Good to know
This dish contains more calcium than a glass of milk, plus you’ll get an immune boost from the beta-carotene in sweet potatoes.
- 2 medium sweet potatoes (1 pound total)
- 1 cup red-wine vinegar
- 1/2 cup sugar
- 4 black peppercorns
- 1 large red onion, sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 (6-inch) flour tortillas
- 5 cups baby spinach (about 4 ounces)
- 1 cup shredded part-skim mozzarella
- 4 teaspoons olive oil
- Microwave potatoes on high until tender (about 15 minutes).
- Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
- Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
- Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.
- Calories per serving: 391
- Fat per serving: 13.8g
- Saturated fat per serving: 4.7g
- Monounsaturated fat per serving: 6.9g
- Polyunsaturated fat per serving: 1.6g
- Protein per serving: 14g
- Carbohydrate per serving: 52g
- Fiber per serving: 6g
- Cholesterol per serving: 18mg
- Iron per serving: 4mg
- Sodium per serving: 750mg
- Calcium per serving: 352mg
Originally published by Health