It's time to update your quesadilla!
Taco Tuesday is a real thing in this house. However, sometimes I like to get creative and update old dishes, which is how I came up with this recipe. I used these Protein Wraps because this is a vegetarian dish; however, you can lighten the calories and carbs by using a low carb option as well. I barely seasoned this meal because there is so much flavor in the vegetables alone, but I did use the Tajin Clasico Seasoning to add a little extra pop. Watch me make below in my video!
If you are looking to save on calories, like I mentioned before, swap out the wrap with a low carb option and/or take away the avocado slices on top. If you prefer meat in your quesadilla, you can easily add some shredded chicken along with the vegetables. Either way, the green tomato mixed with the sweet potato and onion is super flavorful when cooked together. I hope you enjoy it!
Ingredients
2 small sweet potatoes (peeled and diced)
1 medium yellow onion (diced)
1 small green tomato (diced)
2 tbsp olive oil
Tajin Clasico Seasoning to taste
1/2 cup plain greek yogurt
Lime juice to taste
2 protein wraps
1/3 cup pepper jack cheese
4.5oz can of diced chili peppers
1 small avocado
2 cup arugula & spinach mix
Directions
Prep your veggies, lay on baking sheet, drizzle with a little olive oil and seasoning, mix together and bake at 350 degrees for about 10 minutes.
Mix together the greek yogurt, lime juice and seasoning to your liking for the dipping sauce.
Prep your quesadillas by evening distributing the cheese on each wrap.
Fill the quesadillas with the roasted veggies and fold in half.
Drizzle a little olive oil in a skillet and bring to a medium heat.
Cook your quesadilla to your liking (I do about 3 minutes per side).
Evenly distribute the arugula & spinach on two plates, followed by the quesadillas (cut in 4 triangles each), top with avocado slices (half avocado per plate) and half of the dipping sauce.
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