Both kids and adults alike will love these Sweet Potato Kale & Black Bean Quesadillas. It's a delicious and satisfying vegetarian dish that packs a nutritional punch!
Are you looking for a tasty and healthy twist on traditional quesadillas? Look no further than sweet potato kale and black bean quesadillas. These vegetarian quesadillas are not only delicious but also pack a nutritious punch!
Sweet potatoes are high in fiber, vitamins, and minerals. Kale is a superfood packed with antioxidants and other essential nutrients. And black beans are an excellent source of plant-based protein, making this dish a satisfying meal that will keep you full for hours.
Combine them with cheese and tortillas, and you have a winning combination that will satisfy your cravings and boost your health!
The filling for these quesadillas is made with nutrient-dense sweet potatoes, kale, black beans, and cheese.
Sweet potatoes are packed with beta-carotene, which gets converted to Vitamin A in the body. They are also rich in Vitamin C, Vitamin B6, manganese, potassium and fiber. You can cook them in the oven, microwave or air fryer.
Kale is a superfood that contains an impressive array of vitamins (including Vitamins A, C and K), minerals, fiber, protein and disease-fighting antioxidants. You can use curly kale but I prefer to use Tuscan
(lacinato) kale as it has a milder flavor, which may make things easier when you're introducing it to your kids.
I also like to add black beans to the sweet potato and kale filling. The beans add extra texture and flavor. They also add a boost of protein and fiber.
And of course, a quesadilla just wouldn’t be a quesadilla without the cheese. I like to use a combination of cheddar and Monterey Jack cheese in these sweet potato kale and black bean quesadillas. You can use Pepper Jack for an extra kick. The cheese adds calcium, protein, and plenty of ooey, gooey deliciousness.
You can serve these sweet potato, kale, and black bean quesadillas with sour cream or Greek yogurt and your favorite salsa. You can also try my chipotle corn salsa and game day guacamole. Wash it all down with my refreshing watermelon agua frescas.
Want to learn more about why kale is a superfood? Read my post all about the health benefits of kale.
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Sweet Potato Kale & Black Bean Quesadillas
- 2 medium (8 oz) sweet potatoes, washed
- ¾ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon salt, divided use
- 3 teaspoons olive oil, divided use
- 1 clove garlic, finely chopped
- 3 cups chopped Tuscan (lacinato) or curly kale
- ½ cup low sodium black beans, drained and rinsed
- 3 ounces about 1 cup shredded cheddar cheese
- 4 large whole wheat tortillas
- Greek yogurt or sour cream and salsa, for serving
- Pierce the potatoes in several places with a fork and place them on a lined baking sheet. Roast them in the oven at 400°F until tender, 45-55 minutes. Alternatively, place them on a microwave safe plate and cook in the microwave for 7-8 minutes until soft (turn them over halfway through). You can also cook them in the air fryer. Let the potatoes cool then scoop out the flesh and place it in a bowl. Add the chili powder, cumin and ⅛ teaspoon salt and stir to combine.
- Heat 1 teaspoon oil in a large cast iron or nonstick skillet over medium high heat. Add the garlic and cook 30 seconds until fragrant (don’t let it burn). Add the kale and ⅛ teaspoon salt and cook, stirring often, 4-5 minutes until wilted. Remove kale from the skillet and place in a bowl. Wipe the skillet clean.
- To assemble the quesadillas, place a tortilla on a flat surface and spread ¼ of the sweet potato mixture on one half of the tortilla. Spread ¼ of the kale on top of the sweet potato mixture and top with 2 tablespoons black beans and ¼ cup cheese. Fold the tortilla in half. Repeat with the remaining ingredients to make 4 quesadillas.
- Heat 1 teaspoon oil in the skillet over medium heat and add two quesadillas. Cook a 2-3 minutes until golden brown, then carefully flip the quesadillas and cook until golden brown on the second side. Remove from pan. Pour the remaining teaspoon oil in the skillet and cook the remaining two quesadillas.
- Cut each quesadilla into 4 wedges and serve. Serve these quesadillas with Greek yogurt or sour cream and/or your favorite salsa.