Spring break is over! Now, most of us Harriton students are tan and relaxed, but also reluctant to slog through the last quarter and work hard on schoolwork. This week, I decided to make a recipe that will boost your spirits, release your stress, and make easing back into school a little bit easier. After all, there is only one quarter left! These sweet potato quesadillas are a quick and easy dinner or lunch that will keep you feeling energized and focused in class or at home.

SWEET POTATOES

Sweet potatoes are my go-to healthy food because they have benefits that affect your body from head to toe and they can also be easily added to many recipes. These wonderfully colored roots are high in vitamin B6, which prevents heart attacks. They also contain vitamin C, which keeps your skin youthful and moisturized, as well as vitamin D, which is vital for the health of your immune system, bones, and skin. The best component of sweet potatoes is their good source of magnesium, which is known to relieve stress and relax the mind. That will keep you focused and determined throughout the school day.

CORN (AND FROZEN VEGETABLES)

With summer right around the corner, corn is coming back into season, and it is a big component of this recipe. Corn is an all–around healthy vegetable: high in fiber, low in fat, and chock-full with antioxidants and vital nutrients your body needs to keep your immune system healthy.  When I saw that the recipe called for frozen corn, I wondered if this would yield as many benefits as a fresh vegetables. However, my research showed that frozen vegetables typically have more nutrients than fresh vegetables! Because they are frozen at the peak of ripeness, frozen vegetables keep the highest amount of nutrients, while fresh vegetables lose antioxidents and nutrients when they are left to ripen, waiting to be consumed. However, this does not mean to stick to frozen vegetables from now on – you should still eat fresh fruits and vegetables every day as well!

CHANGES AND TIPS

1. I made two ingredient swaps: I used healthier whole-wheat tortillas in place of regular flour ones. Also, the quesadillas call for vegetable oil, but I used extra virgin olive oil because it is much healthier for you and I prefer the taste. The quesadillas do not get as crispy with this swap because of olive oil’s low smoke point, but the new ingredient smells great and contains many unsaturated fats and antioxidants.
2. Watch out for the order in which you add the ingredients, and make sure to stir often or else the sweet potato will stick to the bottom of the pan.
3. Including prepping and cooking, the quesadillas took about 40 minutes for me to make, and one quesadilla is a pretty big serving size.
4. Before attempting this recipe, beware: grating sweet potatoes is a challenging task. It can be frustrating and time-consuming, but I believe that a bit of determination and some great music will get you through it!

This recipe does not have to be served immediately and can be eaten as a great lunch or quick dinner. Enjoy!

Sweet Potato Quesadillas:

Ingredients:

• 2 tablespoons of vegetable oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3 cups of grated sweet potatoes (peel before grating)
• 1 small jalapeño pepper, chopped
• 2 teaspoons of ground cumin
• 1/2 teaspoon of dried oregano
• 1 cup of frozen corn kernels
• 4 8-inch flour tortillas

Directions:

1. Heat the oil in a large skillet over medium heat and add the onion and garlic. Cover the skillet and cook for about 8 minutes.
2. Add the sweet potatoes, jalapeño, cumin, and oregano. Cover and cook for 10 minutes, stirring often.
3. Stir in the corn and cook for about 1 minute. Season the mixture with salt and pepper.
4. Spread ½ cup of the filling on one-half of each tortilla, leaving a ½ inch along the border of the tortilla empty. Fold the tortillas and brush olive oil on the sides to stick the edges of the tortilla together.
5. Coat a large skillet with cooking spray over medium heat and cook each quesadilla for about 2 minutes on each side. Eat!