Restaurant Recipes

Blue Cactus Sweet Potato Quesadillas

Sweet Potato

Yield: 3 servings

Ingredients

  • 1 jumbo sweet potato
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 6 flour tortillas
  • 3 tablespoons canned black beans, drained
  • 3 tablespoons canned corn, drained
  • 8-10 ounces shredded Chihuahua cheese

Instructions

  1. Boil sweet potato in water for 45 minutes or until potato is soft enough for a knife to pass through easily. When cooled, peel the skin. Add butter and brown sugar and mash until well-incorporated.
  2. Take 2 flour tortillas; on one side spread mashed sweet potato about 1/4 inch thick. On top of sweet potato, sprinkle 1 tablespoon black beans and 1 tablespoon corn. On the other tortilla, sprinkle shredded Chihuahua cheese so that the cheese covers the entire tortilla.
  3. Put both tortillas on a skillet over medium heat. Once cheese melts, flip that side on top of the other tortilla. Cut into quarters and serve.

Nutrition

Per serving: 640 calories, 26g fat, 80g carbohydrates, 2g fiber, 22 g protein, 70mg cholesterol, 1,085mg sodium

Attribution

Peter Weiss, Blue Cactus, Northbrook, Illinois



God's Rainbow - Noahic Covenant