Sweet Potato Pesto Quesadillas!
Fact: I make the mess in the kitchen and the food. Hubby cleans up the mess in the kitchen and eats the food! Anyone else have this dynamic?!!!
But seriously, these were super easy and a great way to use up vegetables!!! Ava was not a fan but she is not into sweet potatoes too much in general. Matt and I devoured them!
You Will Need: (For 2 Servings)
2 WW Tortilla Wraps
2-3 Sweet Potatoes
2 tbsp. Coconut Oil
2 tbsp. Pesto Spread
Any Veggies (we used 1 green pepper and 1/2 bag of spinach)
Optional: Dipping sauce
Directions:
1. Start by boiling a pot of water on the stovetop. Once it comes to a boil carefully add in your peeled sweet potatoes. These need at least 15 minutes to boil, you want them super soft for mashing!
2. In the meantime, heat 1 tbsp. of coconut oil on a separate pan and sauté whatever veggies you would like to add! Kale, spinach, peppers, onion, corn I would imagine would all be good!
3. Prepare WW tortillas by spreading 1tbsp. of pesto on 1/2 of each one (not the whole thing, too much pesto I think!)
4. When potatoes are soft and boiled, mash them in a bowl! Then spread the mashed potato on top of the pesto, so one half of your tortilla is filling up and one side is empty!
5. For the veggies, you can simply sprinkle them on top or you can mix them into the potato mixture before you spread that on the tortilla. Somewhat depends on which veggies you choose and their texture / durability!
6. Season with salt and pepper!
7. Heat the other tbsp. of coconut oil on a new pan and fold both tortillas in half, the empty side coming over to cover the side with the mixture on it! Gently place one at a time on the stovetop and flip every 2 minutes until browned to your liking!
8. Place on plate and cut in triangles! Some dipping sauce suggestions are the sweet chili sauce from Trader Joes or any sort of BBQ, salsa, or guacamole would be good too!
Comments
Post a Comment