Photo: Romulo Yanes
Prep Time
10 Mins
Cook Time
39 Mins
Total Time
49 Mins
Yield
Makes 4 servings (serving size: 1 quesadilla)

Serve up a meatless meal of Sweet Potato and Spinach Quesadillas tonight. You'll get an immune boost from the beta carotene in the sweet potatoes, and 20 percent of your daily iron needs are met with this veggie quesadilla. Plus this quesadilla contains more calcium than a glass of milk!

How to Make It

Step 1

Microwave potatoes on high until tender (about 15 minutes).

Step 2

Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

Step 3

Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.

Step 4

Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.

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