Discover our delightful recipe for Sweet Potato Quesadillas with Pico de Gallo - a fusion of exquisite flavors. Savor these vegetarian delights, easy to make, and bursting with taste.
Preparation
30
min
Cooking
10
min
Portion
6-8
Ingredients
- 2 medium sweet potatoes, peeled and cut into large chunks
- 250 ml (1 cup) diced onions
- 2 cloves of garlic, minced
- 30 ml (2 tbsp) olive oil
- 10 ml (2 tsp) dried oregano
- 10 ml (2 tsp) dried basil
- 5 ml (1 tsp) paprika
- 10 ml (2 tsp) cumin
- Salt and pepper to taste
- 8 whole wheat tortillas
- 375 ml (1 ½ cups) grated cheese
- 250 ml (1 cup) low-sodium black beans, drained and rinsed
- Olive oil
For the Pico de Gallo
- 4 diced tomatoes
- 125 ml (1/2 cup) diced onion
- 125 ml (1/2 cup) minced fresh cilantro
- 45 ml (3 tbsp) lime juice
- 1 chopped jalapeño pepper
- 1 minced garlic clove
- Salt and pepper to taste
Preparation
- Peel the sweet potatoes and cut them into large chunks.
- Place them in a pot and cover with water. Bring the water to a boil. Cook for 10 to 15 minutes, or until tender.
- Drain the sweet potatoes, then mash them and set aside.
- Meanwhile, finely chop the onions and garlic. Heat the oil in a skillet and sauté the onions and garlic until they become translucent. Add the spices and cook for another minute.
- Add the mashed sweet potatoes to the skillet and heat everything together.
- Spread 125 ml (1/2 cup) of the sweet potato mixture onto half of each tortilla. Add 30 ml (2 tbsp) of black beans on top and cover with grated cheese. Fold the tortilla in half.
- Preheat the oven to 400°F. Brush a little oil on top of each tortilla. Grill the tortillas until they begin to brown (3 to 4 minutes). Then, flip them to brown the other side.
- While cooking, mix all the ingredients for the pico de gallo and season to taste. Set aside.
- Cut the quesadillas in half or quarters and serve with the Pico de Gallo sauce.
Notes
Registered Dietitian Nutritionist
