Your kids will eagerly wait at the dining table as your house fills with the smell of crispy yet pillow soft sweet potatoes and melted cheese. Not a fan of sweet potatoes? Stir up the recipe with leftover cooked vegetables like broccoli, zucchini, or peppers. This dish can be made a day ahead and stored in the refrigerator for easy reheating. Throw it in a pan or pop it into the toaster oven to restore crispiness.
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Yields 2 Servings
3/4 cup coarsely grated Monterey Jack cheese
Two 8-inch whole-wheat flour tortillas
1/2 cup grated peeled raw sweet potato
1/4 cup cooked black beans, drained
2 tablespoons mild green taco sauce
1 teaspoon extra-virgin olive oil
1. Sprinkle half of the cheese evenly over one tortilla. Scatter the sweet potato over the cheese, followed by the beans. Spoon the taco sauce over the beans and top with the remaining cheese and the remaining tortilla.
2. In a medium skillet, heat the olive oil over medium heat. Put the quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. With a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes.
3. Transfer the quesadilla to a cutting board and let cool for a few minutes.
4. Cut into quarters. Wrap or pack into two containers.
“Like” this story if you’ll be trying out sweet pie quesadilla and then tell us in the comment section how yours turns out.
This recipe comes from the awesome book that moms love: Best Lunch Box Ever (Chronicle Books, 2013). Written by Katie Sullivan, the Best Lunch Box Ever helps make packing lunches for your little one a breeze! Find tips on turning leftovers into yummy meals, and how to navigate the snacks aisle. You can get your copy at Amazon.com for $18.71. And, head on over to Katie’s website, Mom’s Kitchen Handbook, for even more great recipes!
Photo courtesy of Jennifer Martine