Sweet Potato & Red Onion Quesadilla

Serves 4 – 6

1 tsp olive oil

1 large sweet potato

¼ large red onion, finely chopped

1 tbsp garlic powder

1 tbsp ground paprika

4 whole wheat flour tortillas

16 oz shredded cheddar or jack cheese

1. Microwave potato on high for 90 seconds to soften but not fully cook. Leaving skin on, cut softened potato into quarters and slice each quarter into ½ inch thick slices.
2. Heat olive oil in a large pan.
3. Add potato slices, chopped onion, garlic and paprika to pan and sauté on high heat for 5 – 8 minutes or until potatoes and onions are slightly browned. Transfer contents of pan to a bowl.
4. Using same pan, lower heat to medium. Prepare first quesadilla by placing a tortilla in the pan and sprinkling with ¼ of the cheese, followed by ¼ of the vegetable mixture.
5. Let this cook until cheese is melted, approximately 4 minutes. Using a spatula, fold one half of the tortilla over, and remove cooked quesadilla. Prepare remaining quesadillas in the same order.
6. Let cooked quesadillas cool slightly and slice into 4 or 5 pieces each.

SERVING SUGGESTION: Serve with Rocky Point Salsa.

LEFTOVER SUGGESTION: Refrigerated leftover slices in a baggie make a great protein-packed snack on the go.

Enjoy this video for more meatless ideas!

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