Ingredients
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2 garlic cloves, minced
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3 tablespoons vegetable oil
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4 cups grated peeled sweet potatoes
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1/2 teaspoon dried oregano
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1 teaspoon chili powder
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2 teaspoons ground cumin
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1 -2 pinch cayenne
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salt and pepper
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1 cup shredded sharp cheddar cheese
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8 (8 inch) flour tortillas
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salsa
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sour cream
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1 1/2 cups finely chopped onions
Instructions
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
- Fold tortilla in half over filling.
- Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
- Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
- Add more oil to skillet as needed and cook in batches.
- Serve with salsa and sour cream.