Combine mashed sweet potatoes, salsa, adobo sauce, quinoa, roasted corn, spinach, lime and spices.
Spread ½ cup filling on ½ of an 8-inch tortilla shell.
Add cheese on top of filling. Fold other side of tortilla over, making half moon shape. Press firmly. Some filling may fall out- not to worry!
Heat 12-inch skillet with 2 TBS oil over medium high heat. Add two tortillas, cook until golden. Flip and cook other side until golden. Cook second batch or save until later. Serve!
When flipping, keep closed end of tortilla in contact with pan to prevent filling from spilling out.
For baked quesadillas: Spread one cup filling on one whole tortilla, top with ½ cup cheese. Place second tortilla on top and press firmly. Repeat. Bake on an oiled baking pan at 400 degrees for 15-20 minutes. Serve by cutting into "pizza" wedges.
Serve quesadillas with rice or salsa and chips.
Time Saving Tips
Substitution and Addition Tips & Stretching Ingredients
This is a kitchen sink recipe! Substitute or add any of your favorite grains or vegetables in this dish.
Spinach- I used frozen chopped from my freezer
Sweet potatoes- also used as sweet potato fries Corn- also used in frittata
Cheese- mozzarella will also be used in pizza this week.
Protein and calcium from the cheese
Vitamin A from the sweet potatoes
Protein from the quinoa
Calcium from spinach
Carrot Squash Muffins
Makes 12 muffins
1 1/2 cup flour
1/2 cup plus 2 TBS brown sugar (packed)
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 pinches of ground nutmeg
1 tsp vanilla
1/4 cup canola oil or other vegetable oil plus more to oil muffin tins
1/2 cup plus 2 TBS of whole or 2% milk
1/2 cup mashed ripe banana (1 banana)
1/2 cup mashed roasted squash (butternut or acorn squash)
1 cup shredded carrots
1 tsp orange zest
¾ cup dried fruit (optional- adds a nice natural sweetness)
Pre-heat oven to 400 degrees.
Spray a muffin tin with cooking spray or brush oil.
Sift together flour, baking soda, baking powder, cinnamon, and nutmeg in a large bowl. Stir in brown sugar.
Combine eggs, vanilla, oil, milk, banana, roasted squash, carrots, and orange zest in a small bowl.
Pour the wet ingredients into the dry ingredients. Stir in dried fruit if desired. Combine just until moistened. Do not over mix.
Spoon batter into muffin tins and bake 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean and dry.
Cool muffins for five minutes, then remove from tins and allow to cool on a rack.
Jodi's Notes: Time Saving Tips
Bake butternut squash a few days ahead and store in the fridge. Purchase a 3# squash to be sure you will have enough for several dishes.
Shred 3 cups of carrots and use them in different recipes (including this one!) throughout the week.
Ingredient Substitutions and Additions
Substitute 1/4 cup corn flour, whole wheat flour, oat flour, or any other types of flour that may be in your pantry. If using whole wheat flour, increase sugar to 3/4 cup.
Add raisins, chopped dates, apricots, or figs for a natural sweet flavor.
Add chopped nuts if you have them in your pantry.
Nutrition Info & Stretching Ingredients