BBQ Sweet Potato Quesadilla #spon
Author: 
Serves: 4
 
Ingredients
  • 1 medium California Sweetpotato
  • Extra Virgin Olive Oil
  • Chili powder
  • Cumin Powder
  • Salt
  • 2 burrito sized whole grain or corn tortillas (or 4 medium/small)
  • ½ c pinto beans, cooked or canned
  • 2 tbsp red onion
  • ½ c reduced fat cheddar cheese, shredded (Vegan option: drizzle vegan cheese sauce or use avocado slices)
  • ~ ¼ c BBQ sauce
Instructions
  1. Preheat oven to 350°F.
  2. Thinly slice California sweetpotato (¼ inch). Spread in a single layer over a baking sheet. Drizzle with olive oil and sprinkle generously (to taste) with chili and cumin powders and salt.
  3. Bake for approximately 15 minutes or until soft. Set aside and let cool until they are safe to handle.
  4. Bring a skillet to medium heat or preheat a quesadilla maker.
  5. Drizzle skilled with olive oil or spritz with nonstick spray.
  6. Spread whole tortillas with a thin layer of BBQ sauce. Layer with sweetpotatoes, cheddar, onion, and pintos, dividing ingredients evenly.
  7. Carefully place quesadilla on the skillet or in the quesadilla maker. If using the skillet, carefully flip after the bottom has browned. Cook until cheese is melty.
Notes
If using the larger tortillas, be VERY careful flipping and use two spatulas if necessary. It is easy to lose some filling, especially if making this vegan.
If making these gluten free, use corn tortillas and a GF barbeque sauce.
Sweetpotatoes can be cooked up to two days in advance.
Nutrition Information
Calories: 200 Fat: 2g Carbohydrates: 38g Fiber: 6g Protein: 11g
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/10/07/bbq-sweet-potato-quesadilla-spon/