Sweet Potato and Mushroom Quesadillas
Ingredients
1 tbsp.
Kowalski's Extra Virgin Olive Oil
16 oz.
diced sweet potato
1 cup
sliced red onion
4
baby bella mushrooms, sliced
2 tbsp.
minced fresh cilantro
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ cup
Kowalski's Shredded Mozzarella Cheese, divided
4
whole wheat tortillas
- Tex-Mex Cranberry Salsa, for serving
Directions
In a large skillet, heat olive oil over medium heat; sauté sweet potatoes, onions and mushrooms until soft (about 10 min.). Season sweet potato mixture with cilantro and pepper. Scoop ¾ cup sweet potato mixture and 2 tbsp. cheese on half of each tortilla. Fold tortillas in half; press gently. Heat a nonstick grill pan or griddle over medium heat; cook quesadillas until until tortillas turn golden and lightly crispy, turning once (about 4 min. total). Let rest for 1 min. before cutting into quarters.
Nutrition Note:
- Each serving is a good source of these heart nutrients: fiber, vitamin A, vitamin C, calcium, niacin, vitamin B6, magnesium, zinc, copper and potassium.
