Sweet potato quesadillas are a healthy quick meal for one of those nights you just don’t feel like thinking about recipes or cooking. Last night was one of those nights for me and after a long run, I was getting HANGRY – so it was quesadillas to the rescue! I apologize for the phone photos – I actually did take photos with my camera and then my card reader this morning decided it wanted to stop working. 😦
Finn was pretty bummed out about it too. I’ll replace the phone photos with actual pretty photos once I get the card reader situation sorted. Until then… on to the recipe!
Quinoa Sweet Potato Quesadillas
- 4 Whole Wheat Tortillas
- 1/2 cup shredded cheese (Cheddar works great, but I used Fontina cheese last night)
- 1 jalapeno pepper, diced
- 1/4 red onion diced
- 1 small sweet potato, diced
- 4 handfuls of kale or spinach
- 1/4 cup quinoa
- 1/2 tsp chili powder
- 1/2 tsp cumin
- Salsa (optional)
- Avocado (optional)
- Plain Greek Yogurt (optional)
- Tofu/ substitute chicken product (optional)
- Chicken or other lean protein (optional)
1.) Pre-heat oven to 425.
2.) Toss diced sweet potatoes in olive oil and roast in the oven for about 20-25 minutes, stirring once or twice.
3.) In a saucepan add 1/2 cup of water to 1/4 cup of quinoa. Bring to a boil and then reduce heat to low and let simmer 15-20 minutes.
4.) Cook your protein according to directions.
5.) Saute spinach or kale in saucepan and set aside.
6.) Once the quinoa is finished add 1/2 tsp cumin and 1/2 tsp chili powder and mix together well.
7.) Remove sweet potatoes from the oven and turn off the oven.
6.) On a baking sheet, lay two whole wheat tortillas flat. Sprinkle 1/4 of the cheese on each. Add spinach, jalapeno, sweet potatoes, quinoa, red onion, and protein on top.
7.) Sprinkle the remainder of the cheese on top of both and add a tortilla on top of each.
8.) Place the quesadillas in the oven for 7-10 minutes or until the cheese is melted.
9.) Cut into triangles and serve with salsa, avocado, plain greek yogurt, and additional red onion.