Sweet Potato and Spinach Quesadillas

Did you know that this dish contains more calcium than a glass of milk?!?  Serve with a simple side of fruit.

What you’ll need:

  • 2 medium sweet potatoes
  • 1 cup red wine vinegar
  • 1/2 cup sugar
  • 1 large red onion, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 (6-inch) whole-wheat tortillas
  • 5 cups baby spinach (about 4 ounces)
  • 1 cup shredded mozzarella cheese
  • 4 teaspoons olive oil

What you’ll do:

  • Microwave potatoes on high (stab with a fork a few times) for 15 minutes (or until tender).
  • In a medium saucepan, combine the vinegar and sugar; bring to a boil and stir until the sugar dissolves.
  • Add the onions, remove from heat, and let stand 10 minutes.
  • Drain onions and transfer to a plate to allow them to cool.
  • Split the cooked potatoes open with a knife (careful!  they’re hot) and remove the flesh.  Transfer to a bowl (you should have about 1 cup), season with salt and pepper and mash with a fork.
  • Divide the potato filling among 4 tortillas.  Top each with a cup of spinach, 1/4 cup cheese and another tortilla.
  • Heat a large non-stick skillet over medium-high heat.  Working in batches, heat 1 teaspoon of oil in the skillet and cook a quesadilla until crisp and the cheese is melted (about 2-3 minutes each side).  Repeat with all quesadillas.
  • Cut each quesadilla into quarters and serve with onions.

Recipe and image from Health.

So what are you waiting for…Get dinner on the table!

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