Sweet Potato Quesadillas

These Sweet Potato Quesadillas are packed with healthy flavor from black beans, caramelized onions, and kale. These make a deliciously simple vegetarian dinner that the whole family will love!

Recipe

Ingredients

• 1 small sweet potato pierced with fork
• 1 tbsp olive oil
• 1 large onion
• 1 ½ cups kale chopped
• 1 vegetarian chorizo sausage crumbled (optional)
• salt & pepper to taste
• ½ cup black beans cooked or canned (rinse well if using canned)
• ½ tsp smoked paprika
• olive oil cooking spray or mister
• 4 whole wheat tortillas
• salsa for serving

Instructions

• 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 ½ 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.

Nutrition