1 1/2 cups chopped onion
2 cloves garlic, minced
3 Tbsp. oil
4 cups grated peeled sweet potato (2-3 small potatoes)
1/2 tsp oregano
1 tsp chili powder, or more, to taste
2 tsp cumin, or more, to taste
generous pinch cayenne
salt and black pepper to taste
1 cup grated sharp cheddar or Jack cheese
8 whole wheat or corn tortillas
I also add black beans. This recipe is pretty versatile- you can add
just about anything to it.
Saute onion and garlic in oil until translucent. Add the grated sweet
potatoes and seasonings and cook, covered, for about 10 minutes,
stirring frequently to prevent sticking. (It still sticks some, but
it comes off the pan pretty easily.) When the sweet potato is tender,
add the salt and pepper and remove the filling from the heat. Prepare
quesadillas as normal. (I lay the tortillas on a cookie sheet, cover
them with the sweet potato filling and a little cheese. I bake them
in the oven at 350 until the cheese is bubbly, and then I put 2
tortillas together to make the quesadilla. Pretty easy that way.
Great served with your favorite salsa!