Looking to use up your leftover sweet potatoes after Thanksgiving? Why not use them to make something that will leave them talking. Put a spin on a classic side dish and make it the main feature with this sweet potato quesadilla. If you’re sporting leftover cranberries in your fridge or freezer, use them to make the perfect sweet and savory salsa side for this quesadilla.
- 1 Tbsp coconut oil
- ⅓ cup diced onion
- 1 clove of garlic, diced
- 1-2 Tbsp diced fresh jalapeños (depending on how spicy you like it)
- 1 cup cooked sweet potatoes
- 1 (15oz) can black beans
- 2 Tbsp chili powder
- ½ red pepper, thinly sliced
- 2 cups fresh spinach
- 4 corn or gluten-free large tortillas
- Cranberry Salsa :
- 1 cup cranberries, fresh
- 2 Tbsp fresh diced jalapeños
- 2 Tbsp chopped cilantro
- ¼ cup diced red onions
Heat pan on medium heat, add coconut oil.
Once coconut oil has melted, add in onion and sauté until translucent. Then add in garlic and sauté with onions for one minute.
Add in jalapeños, black beans and sweet potatoes cook on low heat for 5 minutes. Remove from heat and mash together all ingredients.
Line half the tortilla with this sweet potato/black been mash, add some red pepper, a handful of fresh spinach and fold in half.
Place in heated skillet and cook until tortilla shell has browned on both sides.
Repeat for as many servings as you’d like.
Serve alongside your favorite salsa or make one yourself with your leftover cranberries.
Cranberry Salsa Directions
- Combine all ingredients in a food processor. Pulse until well combined. Enjoy with sweet potato quesadilla.