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.
Dr. Sonali Ruder says
Thank you- so happy you enjoyed it! Thanks for leaving a review 🙂
Barbara Alfeo says
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Thanks so much! You can definitely share the recipe 🙂
Organic Runner Mom says
Definitely adding these to our recipe list for the week. I love sweet potatoes so this is a great twist on Quesadillas!
That's great! I hope you like them. Thanks!
I love that you put sweet potatoes in these! I've never tried quesadillas with them but can just taste the wonderful flavor.
Thanks Alisa! The sweet potatoes really worked great in them, I hope you try them out!
This looks amazing! I showed it to my kids and they are excited to make this for dinner one night!
Yay! I hope you all love them!
Shashi at RunninSrilankan says
Black beans, kale, cumin, sweet potatoes...why Sonali - these have some of my favorite ingredients and are pretty darn perfect!
Such a sweet comment! Thanks Shashi, I love that we enjoy so many of the same flavors 🙂
Ahh, those quesadillas look so good! I can't wait til I have a kitchen I can cook in again!
Thanks Farrah! I can't wait for you to get your kitchen back too!
Liz - Meal Makeover Mom says
Gorgeous recipe. Pinning now .. and can't wait to try it 🙂
you are setting such a great example for your daughter...this looks wonderful. i'd eat this 2-3 times a week 🙂
Thanks Dixya, that's so sweet of you to say 🙂
Jessica Levinson says
Sonali these are gorgeous! And i have to say, once again, great minds think alike! One of my kids' favorite recipes are my sweet potato black bean quesadillas. I add spinach, not kale, and it's always a winner!
Thanks Jessica! I love that we're always on the same wavelength 🙂