Name: Sweet Potato-Onion Quesadilla with Corn, Tomato & Lime Mixed Greens
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 6 large flour tortillas; 1 ½ limes; 1 ½ (227 g) blocks mozzarella cheese; ⅓ cup pumpkin seeds; 1 ½ medium red onions; 1 ½ (142 g) pkgs spring mix (mixed greens); 0.68 kg sweet potato; black pepper; chili powder; cumin, ground; extra virgin olive oil; honey; salt; smoked paprika

Sweet Potato-Onion Quesadilla with Corn, Tomato & Lime Mixed GreensSweet Potato-Onion Quesadilla with Corn, Tomato & Lime Mixed Greens — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

6 large flour tortillas

1 ½ limes

1 ½ (227 g) blocks mozzarella cheese

⅓ cup pumpkin seeds

1 ½ medium red onions

1 ½ (142 g) pkgs spring mix (mixed greens)

0.68 kg sweet potato

black pepper

chili powder

cumin, ground

extra virgin olive oil

honey

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel and small dice sweet potatoes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices. Stir to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until sweet potatoes are browned and fork-tender, 15-18 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-low heat.

While the skillet heats up, peel, halve, and slice onions crosswise into thin half-moons.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, salt, and pepper; cook, stirring occasionally, until onions are soft and golden brown, about 10 minutes. Remove from heat.

While the onion is cooking, juice limes into a large bowl. Add oil, honey, salt, and pepper; whisk to combine the dressing.

Rinse corn under hot water (from the tap) to thaw. Add to the bowl with the dressing.

Halve grape tomatoes. Add to the bowl, along with pumpkin seeds, and set aside.

Coarsely grate cheese.

Place tortillas on a flat surface and divide onion, sweet potato, and cheese between them, arranging the filling on one half of each tortilla; fold in half to close. (Reserve skillet for the next step.)

Wipe the skillet clean with paper towels and return to medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add quesadillas and cook until cheese is melted and tortillas are golden, 2½-3 minutes per side. Remove to a plate.

Meanwhile, add mixed greens to the bowl and toss to combine the salad.

Cut each quesadilla into wedges and divide between plates; serve with salad on the side. Enjoy!

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