SWEET POTATO QUESADILLAS
Make and share this Sweet Potato Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
- Fold tortilla in half over filling.
- Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
- Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
- Add more oil to skillet as needed and cook in batches.
- Serve with salsa and sour cream.
SWEET POTATO & BEAN QUESADILLAS
Sweet potatoes and black beans roll up together for a quesadilla that's easy, fast, fun and delicious. -Brittany Hubbard, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 306 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 6g fiber), Protein 11g protein.
BLACK BEAN AND SWEET POTATO QUESADILLAS
I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!
Provided by Holly L
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
- Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
- Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
- Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g
SWEET POTATO GUERRILLA TACOS RECIPE BY TASTY
Here's what you need: sweet potato, white wine, fresh thyme, fresh parsley, leeks, butter, garlic, corn tortillas, oaxacan cheese, feta cheese, toasted pine nut, scallion
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- Trim and discard the tough green parts from the leeks, then cut them in in half lengthwise. Swirl in water to remove any sand. Pat dry.
- On a large baking tray, place the leeks, sweet potatoes and garlic. Pour melted butter and salt evenly over the vegetables.
- Bake for 25 minutes.
- In a large saucepan, bring the white wine, thyme and parsley to a boil and cook until it loses the raw alcohol smell, about 5 minutes. Reduce the heat to a bare simmer.
- When the leeks are golden take both leeks and garlic off the tray. Place potatoes back in the oven for another 20 minutes.
- Add leeks and garlic into the simmering wine sauce. Cook until leeks are tender, about 30 minutes.
- Melt 2 tablespoons butter in a nonstick skillet over medium-high heat. Pull the leeks from the cooking liquid, pat them dry and add to the butter to cook briefly on both sides, about 3 minutes total.
- Remove the stem ends from the leeks and cut into 2-inch (5 cm) lengths.
- For each taco, heat 2 tortillas on a griddle or in a large skillet over medium-high heat with a little butter. Place 2 slices of Oaxaca cheese next to them on the griddle. When the tortillas are warmed through, stack them on top of the cheese.
- When the cheese has browned on one side, remove the tortillas and cheese to a plate, cheese-side up.
- Add 2 to 3 strips of leek and some sweet potato. Spoon over 1½ to 2 teaspoons salsa and sprinkle with 2 teaspoons crumbled feta, a few toasted pine nuts, and 1 teaspoon minced green onions and serve immediately. Repeat using the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 809 calories, Carbohydrate 76 grams, Fat 43 grams, Fiber 10 grams, Protein 35 grams, Sugar 14 grams
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY
Here's what you need: sweet potato, poblano pepper, olive oil, McCormick® Original Taco Seasoning, black beans, corn tortillas, cotija cheese, shredded lettuce, medium red onion, water, white vinegar, sugar, medium avocado, plain yogurt, kosher salt, lime juice
Provided by Tracy Raetz
Categories Lunch
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
- Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
- Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
- Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
- Pour the pickling liquid over the onion to submerge. Let cool.
- Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
- When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
- To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 6 grams, Protein 5 grams, Sugar 7 grams
POTATO QUESADILLAS
I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.
Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.
SWEET POTATO-BLACK BEAN QUESADILLAS
A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?
Provided by Jonathan Charbz
Categories Quesadillas
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
- Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
- Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
- Heat a large skillet over medium heat.
- Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
- Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.
Nutrition Facts : Calories 1179.4 calories, Carbohydrate 121.5 g, Cholesterol 115.9 mg, Fat 55.5 g, Fiber 19.1 g, Protein 49.7 g, SaturatedFat 27.9 g, Sodium 2218.6 mg, Sugar 11.2 g
SWEET POTATO QUESADILLAS
Make and share this Sweet Potato Quesadillas recipe from Food.com.
Provided by lik2fish
Categories Yam/Sweet Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Boil sweet potato in water until potato is soft enough for a knife to pass through easily.
- When cooled, peel the skin.
- Add butter and brown sugar and mash together.
- Take 2 flour tortillas; on one side spread mashed sweet potato about 1/4-inch thick.
- On top of sweet potato, sprinkle 1 tablespoon black beans and 1 tablespoon corn.
- On the other tortilla, sprinkle shredded cheese to cover the entire tortilla.
- Put both tortillas on a skillet over medium heat.
- Once cheese melts, flip that side on top of the other tortilla.
- Cut into quarters and serve.
Nutrition Facts : Calories 550.2, Fat 27.2, SaturatedFat 15.2, Cholesterol 58.6, Sodium 1230.5, Carbohydrate 55.2, Fiber 4.5, Sugar 7.9, Protein 21.8
SWEET POTATO QUESADILLAS OR SOFT TACOS
Steps:
- Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice 1/4 inch thick.
- To make quesadillas, preheat the oven to 400°F. Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
- To make soft tacos, arrange the sweet potato slices in a single layer on one half of each tortilla, then top with the chilies and the cheese. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork (topped with sour cream if desired) or cut into 2 wedges and eat out of hand.
- quesadillas and soft tacos
- Quesadillas are grilled turnovers made with flour tortillas. They can be cooked on a griddle (that's the traditional way) or baked. If they are chock-full of ingredients, it's easier to bake them. Soft tacos made with flour tortillas are more versatile than the more familiar crisp tacos, since you don't have to worry about everything falling out of a crumbly shell. If you start making a quesadilla, but decide not to grill it, you've got a soft taco instead. That's why I offer the either/or option with the four recipes that follow.
- nutrition information
- Calories: 378
- Total Fat: 12g
- Protein: 13g
- Carbohydrate: 52g
- Cholesterol: 30mg
- Sodium: 391mg
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