Sweet Potato And Kale Quesadillas Recipes

SWEET POTATO, BLACK BEAN AND KALE QUESADILLAS

Steps:

• Add the sliced sweet potatoes and ½ teaspoon of the salt to a large stockpot. Add in enough water to cover the potatoes. Bring the water to a boil then reduce the heat to medium high or medium (whatever is needed) and simmer for about 15 minutes, or until the potatoes are tender and mash easily with a fork.
• Drain the potatoes and return to the pot. Use a potato masher to mash the potatoes, then add in the remaining ¼ teaspoon salt, the cumin, chili powder, oregano and chipotle peppers. Mix until well combined.
• While the potatoes are simmering, add the olive oil to a large nonstick skillet set over medium heat. When hot, add in the kale and green onions. Cook for about 3 minutes, until the kale is bright green and wilted slightly. Remove from the heat.
• Add the mixture, along with the black beans, to the pot with the mashed sweet potatoes. Mix to combine. Taste and season with additional salt and / or pepper as desired (I usually add more salt - somewhere around ½ to ¾ teaspoon).
• Place a tortilla on a work surface. Smear about ⅓ to ½ cup of the filling on half of the tortilla, leaving a small border around the edge. Top with about ¼ cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with the remaining tortillas.
• Wipe out the skillet you used for the kale and set it over medium heat. When hot, place 1 to 2 assembled quesadillas in the pan (depending on the size of your skillet and what will fit comfortably) and cook, flipping once halfway through, until both sides are browned and crispy and the cheese is melted. Repeat this process with the remaining quesadillas.
• Cut the quesadillas into triangles and serve as desired!

KALE AND SWEET POTATO QUESADILLAS

Steps:

• Preheat oven to 400°F.
• Place sweet potato on a small baking sheet lined with aluminum foil. Bake for 35-45 minutes, or until tender. Cool slightly, then remove skin, transfer to a small bowl, and mash with a fork or potato masher until smooth.
• While potato is cooking, heat oil in a large skillet on low heat. Add onion and cook until just starting to caramelize, about 45-60 minutes. Add chorizo (if using) and cook for 5 minutes. Stir in kale and continue to cook until wilted. Season with salt and pepper.
• Combine black beans and paprika in a small bowl.
• Divide sweet potatoes, caramelized onion mixture, and beans evenly onto one half of each tortilla, leaving about 1/2 inch of space along the edges. Fold empty half onto the half with filling.
• At this point, you can cook your quesadillas however you prefer. I like to cook mine on a grill sprayed with olive oil and heated at medium. You can also use a quesadilla maker if you have one or cook them in a skillet on medium-high heat, flipping over after tortilla begins to brown.
• Cut into wedges and serve with salsa.