Vitamin Packed Quesadillas

Serves 2

Ingredients

4 tortillas (Ezekiels)

1 tsp safflower oil

1 cup frozen diced sweet potatoes

1 cup frozen spinach

1/2 onion, sliced

2 garlic cloves, pressed

1 can green chilis

1 cup black beans, canned, drained & rinsed

1/2 cup corn, canned, drained & rinsed

1 tsp cumin

1 tsp red pepper flakes

1 tsp garlic powder

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

1 tsp agave nectar

juice of half a lime

1/4 cup cilantro, chopped

1/2 cup aged cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees

2. Saute onions in oil for 2 minutes on medium low

3. Add sweet potatoes, saute another 2 minutes

4. Add spinach, green chilis, garlic, cumin, red pepper flakes, garlic powder, agave nectar, lime juice, sea salt, and pepper; saute 2 minutes

5. Add black beans, cilantro, & corn, saute 1 minute

6. Place 2 tortillas on a baking sheet and spread veggie mixture on each, sprinkle with cheddar cheese, and top with tortilas

7. Bake in oven for 10-15 minutes, until cheese is melted; serve with guacamole

I came up with this creation because I was craving quesadillas after I had an amazing breakfast quesadilla at French Meadow and because I wanted to use up some frozen veggies in the freezer. I think that frozen diced sweet potatoes are the best because they are loaded with nutrients and they are the perfect shortcut to a great meal. Unless you have a sharp knife, cutting sweet potatoes can be a pain, so the pre-diced frozen ones save you loads of time. I have to warn you that these quesadillas are super filling, so I would actually recommend only eating half of a tortilla. I attempted 3/4 and I was pretty miserable afterwards. I think because they are so nutrient dense that fill you up faster than the average quesadilla.