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Sweet Potato and Kale Quesadillas

Kids and adults alike will love this delicious and satisfying vegetarian dish.

Course Entree
Cuisine American
Servings 4
Calories 358 kcal
Author The Foodie Physician

Ingredients

  • 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 (I used Cabot Alpine Cheddar)
  • 4 large whole wheat tortillas
  • Greek yogurt or sour cream and salsa, for serving
US Customary - Metric

Instructions

  1. 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). Let the potatoes cool then scoop out the flesh and place it in a bowl. Add the chili powder, cumin and 1/8 teaspoon salt and stir to combine.
  2. 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 1/8 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.
  3. 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.
  4. 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.
  5. Cut each quesadilla into 4 wedges and serve. Serve these quesadillas with Greek yogurt or sour cream and/or your favorite salsa.
Nutrition Facts
Sweet Potato and Kale Quesadillas
Amount Per Serving
Calories 358 Calories from Fat 113
% Daily Value*
Fat 12.5g19%
Saturated Fat 5g31%
Sodium 650mg28%
Carbohydrates 50.7g17%
Fiber 7.7g32%
Protein 13.9g28%
* Percent Daily Values are based on a 2000 calorie diet.