Sweet Potato Quesadillas (SERVES 4 | 30 MINUTES OR LESS)
This fork-and-knife quesadilla is great topped with salsa and guacamole.
2 Tbs. vegetable oil
1 small onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
3 cups grated sweet potatoes
1 small jalapeño chile, chopped
2 tsp. ground cumin
½ tsp. dried oregano
1 cup fresh or frozen corn kernels
4 8-inch flour tortillas
Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 8 minutes. Add sweet potatoes, jalapeño, 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, if desired.
Spread ½ cup filling on one-half of each tortilla, leaving ½-inch border around edges. Fold tortillas to enclose filling. (If tortilla’s edges don’t stick together, brush oil along bottom inside edge.)
Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.