Lent: Sweet Potato Quesadillas

Lent is a season our family takes very seriously. We give up something important (ice cream for both boys this year) and work to grow in our faith. It is also an awesome cooking season for me.  I finally get to make seafood and the hubby and I love it. There is one small little problem--the kids don't really go for seafood.  They like sushi but that is it (weird I know, not even fish sticks).  So I am often stuck doing the one thing I hate--making two dinners.  To cut down on the duplicate work I have a few go to Lent recipes that freeze well that I cook in bulk.  This allows me to spend time cooking the seafood for us and only quickly microwaving the boys dinner.  The easiest and quickest one is sweet potato quesadillas.  They freeze great, are a cheap meal, and even entertain well. 

Sweet Potato Quesadillas

2 finely chopped onions

3 minced garlic cloves

3 tablespoons olive oil 

4 cups of grated sweet potatoes

1/2 teaspoon of oregano (better if you have fresh oregano but dried is fine)

2 teaspoons ground cumin 

1 teaspoon chili powder (leave out if your kids don't like spicy food)

Tortillas

Grated sharp cheddar cheese

Sour cream

Homemade salsa or guacamole

Saute the onions and garlic in the vegetable oil until translucent. Add the sweet potatoes, oregano, cumin, and chili powder if you are using it. Cook covered for ten minutes stirring frequently or it will stick.  When the sweet potato is tender add salt and pepper to taste.  Make quesadillas by placing the filling and cheese inside then folding over or just use like a taco filling and top with whatever toppings you like. 

(Recipe adapted from Moosewood Restaurant Cooks at Home Cookbook--great cookbook if you are a vegetarian. I have only ever liked this one recipe from the book.)