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Sweet Potato, Zucchini and Tomato Quesadillas

 
Sweet Potato, Zucchini and Tomato Quesadillas
41

Yum.

Yield

2

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

2 ½ tablespoons olive oil
divided
1 small yellow onion
chopped
1 cup sweet potatoes, or yams
peeled and cut into 1/2-inch cubes, about 1 small one
1 cup zucchini
cut into 1/2-inch cubes
½ cup tomatoes
chopped, about 1 small
2 large eggs
beaten
salt and black pepper
to taste
*
2 flour tortillas, whole wheat
*
1 ½ cups mozzarella cheese
shredded
*
1 tablespoon pickled jalapenos
chopped, optional
*

Directions

Heat 1 tablespoon of olive oil in a medium size nonstick skillet over medium high heat until hot.

Add the onions, stirring occasionally, and cook for about 5 minutes or until the onions are softened and start to become brown.

Stir in the sweet potatoes, and cook for 4 to 6 minutes or until they start to soften.

Add the zucchini, stirring often, and cook until the zucchini become tender and brightly green, about 4 minutes.

Stir in the tomatoes, and cook for another 2 minutes or until the tomatoes become soft. Season to taste with salt and black pepper.

Meanwhile in a small nonstick skillet, cook the beaten eggs with 1 teaspoon olive oil. Either make scrambled eggs or make an egg pancake, then chop them into small pieces. Remove from the heat and set aside.

Place two flour tortillas onto two plates. Sprinkle one portion of mozzarella cheese onto each of the half tortilla, then sprinkle with a bit pickled jalapeños if needed.

Spoon half the vegetable mixture and half of the cooked eggs on top of the cheese of each half tortilla. Sprinkle remaining each portion of cheese over the veggie mixture. Fold the other half tortilla over to form a quesadilla.

Heat another 1 tablespoon of olive oil in a large nonstick skillet over medium high heat until hot. Carefully transfer two assembled quesadillas into the hot pan.

Cook for about 3 minutes until the bottom layers are golden and brown. Meanwhile preheat the broiler.

Brush the top layers with the remaining ½ tablespoon of olive oil. Place the pan under hot broiler about 5 to 6-inch away from the broiler.

Watch carefully, and broil until the top layers are browned, 1 to 2 minutes, depending on how hot your broiler is and how close the pan is.

Remove from the oven with an oven mitt or a thick kitchen towel, the handle of the pan is hot.

Transfer the quesadillas to a cutting board, and cut each into two or three pieces. Serve warm with salsa and/or sour cream if needed.

 

* not incl. in nutrient facts

Reviews

over 3 years

Quick and easy to make, and it was delicious, filling and nutritious as well.

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Comments

Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 33658% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 116mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 20%
Sugars g
Protein 20g
Vitamin A 399% Vitamin C 64%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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