2 medium sweet potatoes (1 pound total)
1 cup red-wine vinegar
1/2 cup sugar
4 black peppercorns
1 large red onion, sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) flour tortillas
5 cups baby spinach (about 4 ounces)
1 cup shredded part-skim mozzarella
4 teaspoons olive oil

Microwave potatoes on high until tender (about 15 minutes).
Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool. Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla. Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.


  • Calories 391
  • Fat 13.8 g
  • Saturated 4.7 g
  • Monounsaturated Fat 6.9 g
  • Polyunsaturated Fat 1.6 g
  • Cholesterol 18 mg
  • Iron 4 mg
  • Carbohydrates 52 g
  • Protein 14 g
  • Fiber 6 g
  • Sodium 750 mg
  • Calcium 352 mg

Serves 4 (serving size: 1 quesadilla)

Recipe courtesy of, Sarah Copeland