Crispy Sweet Potato and Sautéed Onion Quesadillas with Lime Greens
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $12.50
- Nutrition
- 380 cal · 12g protein
- kid-favorite
- budget
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: a plain tortilla
Crispy Sweet Potato and Sautéed Onion Quesadillas with Lime Greens is a Mexican weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $13 in groceries. You'll need 1 pan + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count large flour tortillas
- 1 1/2 lb sweet potato
- 2 count yellow onion
- 1 cup shredded sharp cheddar cheese
- 4 cups mixed greens
- 2 count Roma tomato
- 1 lime
- 3 tbsp olive oil
- 1/8 tsp salt
Steps
- Peel and dice the sweet potato into ¼-inch cubes; thinly slice onions and cook both in 2 tablespoons olive oil in a large skillet over medium-high heat for 12 minutes until sweet potato is tender and onions are caramelized.
- Divide cooked sweet potato mixture among 4 tortillas, top each with ¼ cup cheddar, fold in half, and cook 3 minutes per side in the same skillet over medium heat until golden and cheese melts.
- While quesadillas cook, toss mixed greens with diced tomato, remaining 1 tablespoon olive oil, juice of ½ lime, and a pinch of salt in a bowl.
- Plate one quesadilla per person with a quarter of the salad on the side and a lime wedge for squeezing over.
- Make ahead: cook the sweet potato and onion filling up to 2 days ahead and chill it, then reheat, fill and cook the quesadillas.
- Picky eaters can have a plain cheese quesadilla with the greens and tomato on the side.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 12 g
- Carbohydrates
- 52 g
- Fiber
- 7 g
- Sugar
- 12 g
- Fat
- 14 g
- Saturated fat
- 5 g
- Sodium
- 610 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop