When you think you have enough vegetables, add some more. Complement a produce-stuffed quesadilla with a vibrant side salad. Not only will you get extra nutrition, you’ll also feel full longer. Win-win!

Karen Rankin
Also appeared in: , January, 2019

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Greg DuPree

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Toss together sweet potato, onion, chiles, parsnips, cumin, 1½ tablespoons of the oil, and ¼ teaspoon of the salt on a large rimmed baking sheet. Bake until vegetables are tender and lightly charred, about 40 minutes, stirring once after 20 minutes.

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  • Arrange tortillas on a work surface. Sprinkle ¼ cup cheese over half of each tortilla; top evenly with roasted vegetable mixture. Fold tortillas in half over filling.

  • Heat ½ tablespoon of the oil in a large nonstick skillet over medium-high. Add 2 assembled quesadillas to skillet; cook until cheese has melted and quesadilla is lightly browned, 1 to 2 minutes per side. Transfer to a plate. Repeat procedure with ½ tablespoon oil and remaining 2 quesadillas.

  • Whisk together honey, black pepper, 1 tablespoon of the lime juice, and remaining ½ tablespoon oil and ¼ teaspoon salt in a medium bowl. Add arugula and radishes; toss gently to coat. In a separate small bowl, stir together yogurt and remaining 1 tablespoon lime juice.

  • Cut each quesadilla into 4 wedges. Serve with salad topped with yogurt-lime mixture.

Nutrition Facts

485 calories; fat 21g; cholesterol 11g; fiber 9g; protein 17g; carbohydrates 58g; sugars 13g; sodium 673mg; iron 3mg; calcium 373mg.