Sweet Potato Quesadillas

1 Tbsp Oil
1 Cup Onion, Chopped
2 Tsp Garlic Cloves, Grated
1/2 Tsp Salt

Heat oil in a pan, add onion and fry for 5 minutes in medium flame.

Add garlic, salt, fry for 3 more minutes in medium flame.

3 Cups Sweet Potatoes, Peeled, Grated (1 used 3 and 1/2 cups, used the 2 long ones in the picture, didn't need the short fat one)
1 Jalapeno Chile, De-Seeded and Chopped (1/4 Cup Chopped Jalapeno)
2 Tsp GROUND Cumin
1/2 Tsp Dried Oregano
1/2 Tsp Salt
1 Tsp Oil

Add sweet potatoes, jalapeno, cumin, oregano, salt, oil, mix well and cover and cook for 10 minutes in low. Stir often.

1 Cup Corn Kernels

Add corn and cook for 2 more minute in low, increase the heat to medium and cover and cook for 3 more minutes, stir often.

Yields: 3 Cups, Cooked filling

4 Tortillas, 8"

Arrange one Quesadillas at a time in plate, by placing the tortilla and fill 3/4 cup of filling on one-half each tortilla, leaving 1/2" border around edge. Fold tortilla to enclose filling.

Apply oil on a skillet and heat, when its hot, reduce the heat to low, cook quesadillas in skillet for 2 minutes, turning once and heat it for 2 minutes on the other side.

Avocado

Enjoy with just avocado, salsa or sour cream is not at all needed for this.

Yields: 5 Quesadillas
Taste Note: Tastes AWESOME
Source: vegetariantimes