In these vegetarian quesadillas, spiralized sweet potatoes add texture, black beans add protein and chopped green chilies add a punch, making this dish a satisfying Meatless Monday meal.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Avocado Salad:
Method
In large nonstick skillet, heat oil over medium-high heat; cook sweet potato and salt, stirring occasionally, until tender, 5 to 6 minutes. Add chilies and beans; cook, stirring, until heated through, about 1 minute. Scrape into bowl; wipe pan clean.
Heat same pan over medium-high heat; place 1 tortilla in centre. Sprinkle with 1/4 cup of the Monterey Jack; top with one-quarter of the sweet potato mixture and additional 1/4 cup of the Monterey Jack. Top with 1 tortilla, pressing to adhere; cook, flipping once, until golden and cheese is melted, 3 to 4 minutes. Transfer to cutting board; keep warm. Repeat with remaining tortillas, Monterey Jack and sweet potato mixture. Cut into quarters.
Avocado Salad: Meanwhile, in bowl, toss together avocados, cucumbers, red onion, cilantro, lime juice, oil and salt to coat. Serve with quesadillas.
Nutritional facts PER SERVING: about
- Fibre 15 g
- Sodium 676 mg
- Sugars 7 g
- Protein 19 g
- Calories 608
- Total fat 35 g
- Potassium 1040 mg
- Cholesterol 31 mg
- Saturated fat 0 g
- Total carbohydrate 60 g
%RDI
- Iron 21
- Folate 73
- Calcium 33
- Vitamin A 17
- Vitamin C 45
