Sweet Potato and Spinach
– You’ll get an immune boost from the beta-carotene in sweet potatoes.
– This dish delivers 20 percent of your daily iron needs.
– It contains more calcium than a glass of milk.
– Calories: 391 ONLYYYYYYY YAYYYYY
1. 2 medium sweet potatoes (1 pound total)
2. 1 cup red-wine vinegar
3. 1/2 cup sugar
4. 4 black peppercorns
5. 1 large red onion sliced
6. 1/4 teaspoon rock salt
7. 1/4 teaspoon freshly ground black pepper
8. 8 (6-inch) flour tortillas
9. 5 cups baby spinach (about 4 ounces)
10. 1 cup shredded part-skim mozzarella
11. 4 teaspoons olive oil
1. Microwave potatoes on high until tender (about 15 minutes).
2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar.
3. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
4. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup).
5. Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
6. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side).
7. Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.