Garlicky Sweet Potato, Spinach and Tuna Quesadillas

16 Jul

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Today, dinner was a bit of a shambles and I kept changing my mind drastically from curry to baked potato to a stir fry. It was very frustrating and I couldn’t keep my mind on just one idea until sweet potato popped into my head. My first reaction was just to swap the a normal baked potato for a sweet potato but I thought that was kind of boring so I came up with this. I spent ages browsing Google searches in the hopes to find a perfect recipe but I wasn’t very successful, in the end I settled for modifying a quesadilla recipe.

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As soon as I saw even the words “Sweet Potato Quesadilla” I was hooked and I got straight down to business.This is a great recipe because you zap the potato in the microwave so its done  in about quarter the time it would take if you baked it. It is a really healthy take on the Mexican classic that can sometimes be a bit daunting to health fanatics like me!

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It is a gorgeous combination of flavors and for some reason it reminds me of a big burger done on the bbq… Don’t ask me why 😀 My absolute favorite part of this meal is definitely the pickled onions, they are so tasty and really easy to do. It is the first time I have ever tried/made pickled onions and I will definitely be making more in the future.

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Garlicky Sweet Potato, Spinach and Tuna Quesadillas (Serves 2)

1 medium sweet potato

1/2 large onion, preferably red but white also works, sliced

1/2 cup red wine vinegar

1/4 cup caster sugar

4 black peppercorns/1/2tsp freshly ground black pepper

4 small tortilla wraps

2 heaped tsp garlicky pesto (I used my Quick Spinach Pesto)

a big handful of spinach

1/2 can drained tuna in brine, about 60g

1/2 cup grated mozzarella, or more to taste

2tsp olive oil

  • Cook the sweet potato in the microwave for about 15mins until it is tender.
  • Meanwhile, combine the red wine vinegar, sugar and peppercorns in a small pot and bring to the boil. Stir until all the sugar is dissolved. Place the onions in a heat proof bowl and pour the hot vinegar over it. Leave to sit for 10mins, then drain and set aside.
  • Once the sweet potato is tender, scoop out the flesh into a bowl and season with salt and pepper. Mash with the back of a spoon or fork until smooth.
  • Divide the pesto between two wraps, spreading it out evenly. Next layer on the mashed sweet potato equally between the two wraps.
  • Scatter over half the spinach, tuna and then mozzarella lastly then place the other wrap on top.
  • Heat 1tsp oil in a large griddle pan and place the first quesadilla on. Fry for about 2-3mins on each side until golden and the cheese is starting to melt.
  • Serve cut in half or quarters with the pickled onion and a big salad.

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