Oh my goodness! I cannot WAIT to try this!!!!! Of course, part of my 100 day challenge is no bread or processed foods... so I will have to add this to my list of things I want to eat starting in December!
Ingredients
2 Tbs. vegetable oil
1 small onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
3 cups grated sweet potatoes
1 small jalapeno chile, chopped
2 tsp. ground cumin
1/2 tsp. dried oregano
1 cup fresh or frozen corn kernels
4 8-inch flour tortillas
Preparation
1. Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 8 minutes. Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 10 minutes, stirring often. Stir in corn, and cook 1 minute, or until heated through. Season with salt and pepper, if desired.
2. Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)
3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.
Nutrition Information
Calories: 355Carbohydrate Content: 57 gFat Content: 12 gFiber Content: 6 gProtein Content: 8 gSaturated Fat Content: 2 gSodium Content: 503 mgSugar Content: 9 g
MAY 10, 2017DAIRY-FREE ENTREESMEXICAN ENTREESVEGAN ENTREESMEXICANENTREES
BY VEGETARIAN TIMES EDITORS
Ingredients
2 Tbs. vegetable oil
1 small onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp.)
3 cups grated sweet potatoes
1 small jalapeno chile, chopped
2 tsp. ground cumin
1/2 tsp. dried oregano
1 cup fresh or frozen corn kernels
4 8-inch flour tortillas
Preparation
1. Heat oil in large skillet over medium heat. Add onion and garlic, and season with salt, if desired. Cook, covered, 8 minutes. Add sweet potatoes, jalapeño, cumin, and oregano; cover, and cook 10 minutes, stirring often. Stir in corn, and cook 1 minute, or until heated through. Season with salt and pepper, if desired.
2. Spread 1/2 cup filling on one-half of each tortilla, leaving 1/2-inch border around edges. Fold tortillas to enclose filling. (If a tortilla’s edges don’t stick together, brush some oil along bottom inside edge.)
3. Coat large skillet with cooking spray, and heat over medium heat. Cook quesadillas in skillet 2 to 3 minutes, turning once.
Nutrition Information
Calories: 355Carbohydrate Content: 57 gFat Content: 12 gFiber Content: 6 gProtein Content: 8 gSaturated Fat Content: 2 gSodium Content: 503 mgSugar Content: 9 g
MAY 10, 2017DAIRY-FREE ENTREESMEXICAN ENTREESVEGAN ENTREESMEXICANENTREES
BY VEGETARIAN TIMES EDITORS
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