I love the colors orange and green. Maybe because they reminds me of my Irish heritage. Maybe it’s because they are so vibrant and bright. I especially love orange and green food. So, when I discovered a sweet potato and kale quesadilla recipe, I immediately put it on my “make soon list” (I really don’t have a list like this, well maybe a mental one, but with all the recipes I look at, I should start one).
We enjoyed these quesadillas the other night and they were super delicious. A bit of a spicy bite from the seasoning and busting with flavor. The beans and cheese add protein so it is a meatless meal that satisfies. I also liked that the sweet potatoes were mashed. Some of the sweet potato quesadilla recipes I looked at had chucked sweet potatoes and seemed to me as if they would not stay together as well.I used frozen kale, but fresh could be used as well. I grated cheddar cheese and it worked great with the flavor, however a different cheese could easily be used (or even a blend).
Oh did I mention that the color of this food is orange and green and looks so pretty 🙂 This is a recipe I will make again, for sure!
Sweet Potato and Kale Quesadillas
- 3 medium sweet potatoes, pealed and cubed
- ¾ teaspoon salt, divided
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon oregano
- 1 to 2 chipotle peppers in adobo sauce, minced
- ½ tablespoon olive oil
- 1 bag (16 oz) frozen kale, thawed
- 3 green onions, thinly sliced
- 1 can black beans, drained and rinsed
- 8 to 10 large whole wheat flour tortillas
- 2 to 2 ½ cups freshly grated cheddar cheese
- Add potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. Bring the water to a boil. Reduce heat and simmer for 15 minutes or until the potatoes are tender. Drain the potatoes and return to pot. Use a potato masher to mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.
- In a medium skillet, heat the olive oil over medium heat. When hot, add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender. Add the mixture to the bowl with the mashed sweet potatoes. Next add in the black beans and mix until well combined.
- Spread about 1/3 to 1/2 cup of filling on half of a tortilla. Top with 1/4 cup cheese (more if you like it more cheesy). Fold tortilla over on its self forming a half circle. Repeat with remaining tortillas.
- In same skillet used to cook kale, heat to medium high heat. Add a bit of butter, oil or cooking spray to pan. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted.
- Remove from pan and cut into triangles. Serve with salsa, sour cream, hot sauce or any other topping of choice.
Recipe source: adapted from Cook Nourish Bliss