*Mashed Sweet Potatoes: Wash, peel, and cut off woody portions and ends of about 12 ounces sweet potatoes (2 small). Cut sweet potatoes into quarters. In a covered medium sauces pan cook sweet potatoes in enough boiling salted water to cover for 25 to 30 minutes or until tender. Drain and mash with a potato masher.
1) In a large skillet cook onion and garlic in hot oil over medium heat until onion is tender. Stir in black beans, lime juice, oregano, and cumin; heat through. Set aside.
2) Place one of the tortillas on each of four large plates. Layer 1/4 of the sweet potato, 2 tablespoons of the cheese, 1/4 of the black beans mixture, 1/4 of the spinach, and another 2 tablespoons of the cheese over half of each tortilla. Fold each tortilla over filling, pressing gently.
3) For a charcoal grill, slide quesadillas from plates onto grill rack directly over low coals. Grill uncovered, for 3 to 4 minutes or until cheese begins to melt, carefully turn. Grill second side 4 to 5 minutes or until tortillas are crisp and filling is hot.
4) Cut each quesadilla into 4 wedges. Serve warm with salsa and/or guacamole.
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|Serving Size: 1 Serving (669g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 490 (42%)|
|Amt Per Serving||% DV|
|Total Fat 54.4g||73 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 160.8mg||49 %|
|Sodium 1513.7mg||52 %|
|Potassium 1801.8mg||47 %|
|Total Carbohydrate 123.2g||36 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 118.7g|
|Protein 50.2g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1180
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